Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 85, December 2018, Pages 257-266

D. Wefers, B. Bindereif, H.P. Karbstein, U.S. van der Schaaf,