The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
出版年份 2021 全文链接
标题
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
作者
关键词
Whey protein, Pectin, Interaction, Functional properties, Colloidal systems
出版物
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 210, Issue -, Pages 112253
出版商
Elsevier BV
发表日期
2021-12-01
DOI
10.1016/j.colsurfb.2021.112253
参考文献
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