Stability of biopolymer particles formed by heat treatment of β-lactoglobulin/beet pectin electrostatic complexes

Food Biophysics

Volumn 3, Issue 2, 2008, Pages 191-197

  Jones, Owen G ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beet pectin; Salt; Soluble complexes; Stability; Thermal treatment; lactoglobulin

Indexed keywords

BETA VULGARIS SUBSP. VULGARIS;

EID: 43749085053     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-008-9068-5     Document Type: Article

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