Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

标题
Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 47, Issue -, Pages 21-31
出版商
Elsevier BV
发表日期
2015-01-14
DOI
10.1016/j.foodhyd.2014.11.006

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