Interactions of β-lactoglobulin and high-methoxyl pectins in acidified systems

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1673-1679

  Kazmierski, M ^a   Wicker, L ^a   Corredig, M ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Heating; High methoxyl pectin; lactoglobulin

Indexed keywords

EID: 0037897339     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12312.x     Document Type: Article

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