β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound-Reference-Cited by-同舟云学术

β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound

Published:2013-08 Issue:2 Volume:32 Page:235-244
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hosseini Seyed Mohammad Hashem,Emam-Djomeh Zahra,Razavi Seyed Hadi,Moosavi-Movahedi Ali Akbar,Saboury Ali Akbar,Atri Maliheh Sadat,Van der Meeren Paul

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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