Impact of the character of the associative interactions...

Food Hydrocolloids 2020 / 08 Vol. 105

Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids

Semenova, M.G., Zelikina, D.V., Antipova, A.S., Martirosova, E.I., Palmina, N.P., Chebotarev, S.A., Samuseva, Y.V., Bogdanova, N.G., Kasparov, V.V.
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Volume:
105
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105803
Date:
August, 2020
File:
PDF, 1.08 MB
2020
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