Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties

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Title
Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 109, Issue -, Pages 467-475
Publisher
Elsevier BV
Online
2017-12-21
DOI
10.1016/j.ijbiomac.2017.12.116

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