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Publication

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration

Journal Contribution - Journal Article

Journal: FOOD & FUNCTION
ISSN: 2042-6496
Issue: 2
Volume: 8
Pages: 584 - 594
Publication year:2017
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:3
CSS-citation score:3
Authors:International
Authors from:Higher Education
Accessibility:Closed