Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level
Loveday, Simon M., Ye, Aiqian, Anema, Skelte G., Singh, HarjinderVolume:
62
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.02.018
Date:
August, 2014
File:
PDF, 4.29 MB
english, 2014