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Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents (2018)

First Author: Oduse K

Attributed to: Foaming and fat replacer ingredients funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/10942912.2017.1396478

Publication URI: http://dx.doi.org/10.1080/10942912.2017.1396478

Type: Journal Article/Review

Parent Publication: International Journal of Food Properties

Issue: sup3

ISSN: 15322386 10942912