Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels - Concepedia

Concepedia

Publication | Closed Access

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

110

Citations

37

References

2003

Year

Lara Matia‐Merino, Ka Lau, Eric Dickinson

Food Hydrocolloids

Food ChemistryBiopolymer GelEngineeringIonic CalciumPolymer ScienceBiomedical EngineeringLow-methoxyl Amidated PectinSol-gel Synthesis

References

	Year	Citations

Page 1