Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7. (2021)

First Author: Juyang Z
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/10.3390/foods10030631

PubMed Identifier: 33802694

Publication URI: http://europepmc.org/abstract/MED/33802694

Type: Journal Article/Review

Volume: 10

Parent Publication: Foods (Basel, Switzerland)

Issue: 3

ISSN: 2304-8158