Microstructural characterization of β-lactoglobulin-konjac glucomannan systems: Effect of NaCl concentration and heating conditions

Microstructural characterization of β-lactoglobulin-konjac glucomannan systems: Effect of NaCl concentration and heating conditions

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 24, Issue 1, January 2010, Pages 18-26

Aniket R. Abhyankar, Daniel M. Mulvihill, Mark A. Fenelon, Mark A.E. Auty,