Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate
Serge Laplante, Sylvie L. Turgeon, Paul PaquinVolume:
19
Year:
2005
Language:
english
Pages:
9
DOI:
10.1016/j.foodhyd.2004.08.001
File:
PDF, 294 KB
english, 2005