Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
| Autor: | Schmidt, U.S., Pietsch, V.L., Rentschler, C., Kurz, T., Endreß, H.-U., Schuchmann, H.P. |
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| Zdroj: | In Food Hydrocolloids May 2016 56:1-8 |
| Databáze: | ScienceDirect |
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