Kealley Catherine; Sokolova Av; Kearley Gj; Kemner E; Russina M; Faraone A; Hamilton Warwick; Gilbert Ep
(Elsevier Science Bv, 2010)
Hydrated soy-proteins display different macroscopic properties below and above approximately 25% moisture. This is relevant to the food industry in terms of processing and handling. Quasi-elastic neutron spectroscopy of a ...