Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes

Published 2008 View Full Article

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Title
Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes
Authors
Keywords
-
Journal
Food Biophysics
Volume 3, Issue 2, Pages 191-197
Publisher
Springer Nature
Online
2008-03-19
DOI
10.1007/s11483-008-9068-5

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