Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 75, February 2018, Pages 157-163

Emil G.P. Stender, Sanaullah Khan, Richard Ipsen, Finn Madsen, Per Hägglund, Maher Abou Hachem, Kristoffer Almdal, Peter Westh, Birte Svensson,