Designing Whey Protein–Polysaccharide Particles for Colloidal Stability
Author:
Affiliation:
1. Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695;, ,
2. Food Science Program, Division of Food Systems and Bioengineering, University of Missouri, Columbia, Missouri 65211;
Abstract
Publisher
Annual Reviews
Subject
Food Science
Link
https://www.annualreviews.org/doi/pdf/10.1146/annurev-food-041715-033315
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