Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio - Concepedia

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Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

250

Citations

40

References

2012

Year

Qiaomei Ru, Yuwen Wang, Joo‐Young Lee, Yuting Ding, Qingrong Huang

Carbohydrate Polymers

Food ColloidSalt ConcentrationInitial Protein/polysaccharide RatioBiochemistryPhysiologyRheological PropertiesRheologyPolysaccharide

References

	Year	Citations

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