Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes

Published 2009 View Full Article

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Title
Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 24, Issue 4, Pages 374-383
Publisher
Elsevier BV
Online
2009-11-18
DOI
10.1016/j.foodhyd.2009.11.003

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