Modified pectins in whey protein emulsions
Author:
Publisher
Wiley
Subject
Food Science
Reference31 articles.
1. and , in: Advances in Food Emulsions and Foams. Edited by and , pp. 1–44. Elsevier Appl. Sci., London 1989.
2. EMULSIFICATION IN SYSTEMS CONTAINING SOY PROTEIN ISOLATES, SALT AND STARCH
3. Estimation of emulsifying properties of proteins and their complexes with anionic polysaccharides
4. Properties of oil/water emulsions stabilized by casein-acid polysaccharide mixtures
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