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

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