Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods

Published 2007 View Full Article

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Title
Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 5, Pages 836-844
Publisher
Elsevier BV
Online
2007-04-12
DOI
10.1016/j.foodhyd.2007.03.010

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