Gastrophysics : Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu

Shimizu, Seishi orcid.org/0000-0002-7853-1683, Stenner, Richard and Matubayasi, Nobuyuki (2017) Gastrophysics : Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu. Food Hydrocolloids. pp. 128-139. ISSN 0268-005X

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Copyright, Publisher and Additional Information: © 2016 Elsevier Ltd. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy.
Dates:
  • Published: 1 January 2017
  • Accepted: 22 July 2016
  • Published (online): 25 July 2016
Institution: The University of York
Academic Units: The University of York > Faculty of Sciences (York) > Chemistry (York)
Depositing User: Pure (York)
Date Deposited: 05 Aug 2016 09:52
Last Modified: 04 Mar 2021 00:10
Published Version: https://doi.org/10.1016/j.foodhyd.2016.07.022
Status: Published
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.07.022

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