Influence of degree of esterification on emulsification properties of whey protein isolate pectin conjugates

  • Autor:

    Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
  • Quelle:

    15th Food Colloids Conference, 14. – 16. April 2014, Karlsruhe
  • Datum: 2014