Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

Published 2015 View Full Article

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Title
Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 47, Issue -, Pages 21-31
Publisher
Elsevier BV
Online
2015-01-14
DOI
10.1016/j.foodhyd.2014.11.006

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