Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics - Concepedia

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Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

45

Citations

39

References

2018

Year

Daniel Wefers, B. Bindereif, U.S. van der Schaaf

Food Hydrocolloids

Food ChemistryFood ColloidEngineeringBiochemistryImproved Emulsifying PropertiesWhey Protein-pectin ConjugatesNatural SciencesBiotechnologyPhysico-chemical CharacteristicsProtein EngineeringFood TechnologyBiomolecular EngineeringEmulsion

References

	Year	Citations

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