The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalSoft Matter
Volume15
Issue number24
Pages (from-to)4787-4796
ISSN1744-683X
DOIs
Publication statusPublished - 2019

ID: 223567649