Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution

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Title
Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution
Authors
Keywords
Persian gum, β-lactoglobulin, Complex coacervation, ITC, Ionic strength
Journal
FOOD HYDROCOLLOIDS
Volume 55, Issue -, Pages 108-118
Publisher
Elsevier BV
Online
2015-11-13
DOI
10.1016/j.foodhyd.2015.11.006

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