| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6987408 | Food Hydrocolloids | 2016 | 27 Pages |
Abstract
The majority of casein and a fraction of the whey proteins in milk were coacervated by propylene glycol alginate.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ying-Ching Chen, Chun-Chi Chen, Jung-Feng Hsieh,