Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation

Published 2018 View Full Article

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Title
Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation
Authors
Keywords
Intrinsic viscosity, Whey protein isolate, Low methoxylated pectin, Physical properties, Water binding, Mass balance
Journal
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 554-562
Publisher
Elsevier BV
Online
2018-11-12
DOI
10.1016/j.foodhyd.2018.11.015

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