Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties

Published 2020 View Full Article

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Title
Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties
Authors
Keywords
-
Journal
JOURNAL OF DAIRY SCIENCE
Volume -, Issue -, Pages -
Publisher
American Dairy Science Association
Online
2020-08-01
DOI
10.3168/jds.2020-18457

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