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

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 availabale

Date: 2016