The properties of whey protein–carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels

Published 2014 View Full Article

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Title
The properties of whey protein–carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 66, Issue -, Pages 140-149
Publisher
Elsevier BV
Online
2014-08-21
DOI
10.1016/j.foodres.2014.08.006

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