Acid-induced gelation properties of heated whey protein-pectin soluble complex (part II): Effect of charge density of pectin

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 95-103

  Zhang, Sha ^a   Vardhanabhuti, Bongkosh ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Charge density; Cold gelation; Pectin; Phase separation; Whey protein

Indexed keywords

EID: 84892651248     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.12.020     Document Type: Article

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