Acid-induced gelation properties of heated whey...

Food Hydrocolloids 2014 / 08 Vol. 39

Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectin

Zhang, Sha, Vardhanabhuti, Bongkosh
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Volume:
39
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.12.020
Date:
August, 2014
File:
PDF, 1.85 MB
english, 2014
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