Effect of CMC degree of substitution and gliadin/CMC ratio...

Food Hydrocolloids 2020 / 10 Vol. 107

Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles

Peng, Dengfeng, Jin, Weiping, Arts, Miriam, Yang, Jack, Li, Bin, Sagis, Leonard M.C.
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Volume:
107
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105955
Date:
October, 2020
File:
PDF, 2.90 MB
2020
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