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

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

40

Citations

28

References

2014

Year

Sha Zhang, Bongkosh Vardhanabhuti

Food Hydrocolloids

Food ChemistryProtein ChemistryBiopolymer GelBiochemistryProtein FoldingCharge DensityAcid-induced Gelation PropertiesFood ProcessingMedicineBiophysicsFood TechnologyPart IiHealth Sciences

References

	Year	Citations

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