Institute of Process Engineering in Life SciencesFood Process Engineering

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

  • chair:

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

  • place:

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

  • Date: 2014