Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/?-carrageenan electrostatic complexes (2017)

First Author: O'Sullivan J
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2016.11.031

Publication URI: http://www.sciencedirect.com/science/article/pii/S0268005X16308633

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids