Protein-polysaccharide interactions: a new approach in food formulations
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01306.x/fullpdf
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3. Liquid two-phase water-protein-polysaccharide systems and their processing into textured protein products;Antonov;Journal of Texture Studies,1980
4. Concentration of proteins of skimmed milk by membraneless, isobaric osmosis;Antonov;Carbohydrate Polymers,1982a
5. Mechanical properties and solubility of fibres obtained from liquid two-phase systems water-casein-sodium alginate;Antonov;Die Nahrung,1982b
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