Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Published 2018 View Full Article

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Title
Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-06-19
DOI
10.1016/j.foodhyd.2018.06.030

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