Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

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Title
Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface
Authors
Keywords
Whey protein, Enzymatic hydrolysis, Oil/water-interface, Pectin, Dilatational rheology, Shear rheology
Journal
FOOD HYDROCOLLOIDS
Volume 63, Issue -, Pages 8-18
Publisher
Elsevier BV
Online
2016-08-07
DOI
10.1016/j.foodhyd.2016.08.013

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