Sequential modulation of pH and ionic strength in phase separated whey protein isolate - Pectin dispersions: Effect on structural organization

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 21-31

  Thongkaew, Chutima ^a   Hinrichs, Jörg ^a   Gibis, Monika ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Ionic strength; Pectin; PH; Structure; Water in water dispersion; Whey protein isolate

Indexed keywords

EID: 84921526816     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.006     Document Type: Article

References (31)

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