Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries-Reference-Cited by-同舟云学术

Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries

Published:2015-04 Issue: Volume:46 Page:28-36
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dong Die,Li Xingfei,Hua Yufei,Chen Yeming,Kong Xiangzhen,Zhang Caimeng,Wang Qi

Funder

National Natural Science Foundation of China

Ministry of Science and Technology

(Hi-tech research and development program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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