Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2-Reference-Cited by-同舟云学术

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Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2

Published:2000-07 Issue:4 Volume:14 Page:403-413
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:
Short-container-title:

Author:

Schmitt C

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 85 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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