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Food Hydrocolloids 2019 / 1

Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

Klinchongkon, Khwanjai, Khuwijitjaru, Pramote, Adachi, Shuji, Bindereif, Benjamin, Karbstein, Heike P., van der Schaaf, Ulrike S.
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.01.005
Date:
January, 2019
File:
PDF, 1.45 MB
english, 2019
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