Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium-Reference-Cited by-同舟云学术

Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium

Published:2001-01 Issue:11-12 Volume:11 Page:961-967
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Beaulieu Martin,Turgeon Sylvie L.,Doublier Jean-Louis

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference30 articles.

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5. Dickinson, E., & McClements, D. J. (1995). Protein–polysaccharides interactions. In Advances in food colloids (pp. 81–101). London: Blackie Academic & Professional.

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