Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
| Autor: | Li, Hao, Wu, Jianfeng, Doost, Ali Sedaghat, Su, Jiaqi, Van der Meeren, Paul |
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| Zdroj: | In Food Hydrocolloids April 2021 113 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect