Food Process Engineering (LVT)

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

  • chair:

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

  • place:

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

  • Date: 2016