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Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 113-119

Emulsifying properties of whey protein-carboxymethylcellulose complexes

(3) Girard, M a Turgeon, S L a Paquin, Paul a

a UNIVERSITÉ LAVAL (Canada)

Author keywords

Carboxymethylcellulose; Complexes; Emulsion; Flocculation; Whey proteins

Indexed keywords

EID: 0036189512 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb11369.x Document Type: Article

Times cited : (46)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.