Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures

  • Autor:

    Koch, L., Hummel, L., Schuchmann, H.P., Emin, M.A.

  • Quelle:

    Food Biophysics

    pp. 1-14

  • Datum: 2017