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Dr.-Ing. M. Azad Emin

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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
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