Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

Title
Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 108, Issue -, Pages 151-160
Publisher
Elsevier BV
Online
2018-02-16
DOI
10.1016/j.foodres.2018.01.036

Ask authors/readers for more resources

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started