Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin

  • Autor:

    Schmidt, U.S., Pietsch, V.L., Rentschler, C., Kurz, T., Endreß, H.-U., Schuchmann, H.P.

  • Quelle:

    Food Hydrocolloids, 56, pp. 1-8, online available

  • Datum: 2016