Formation and pH-stability of whey protein fibrils in the presence of lecithin

Published 2016 View Full Article

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Title
Formation and pH-stability of whey protein fibrils in the presence of lecithin
Authors
Keywords
Whey protein, Lecithin, Surfactant, Self-assembly, Fibril, pH-stability
Journal
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 288-298
Publisher
Elsevier BV
Online
2016-04-03
DOI
10.1016/j.foodhyd.2016.03.039

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