Whey protein–pectin soluble complexes for beverage applications

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 130-138

  Wagoner, Ty B ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Beverages; Complexes; Polysaccharides; Rheology; Thermal stability; Whey protein

Indexed keywords

BEVERAGES; DISPERSIONS; HYDRODYNAMICS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; THERMODYNAMIC STABILITY; VISCOSITY;

BEVERAGE CANS; COMPLEX; CONDITION; HEALTH OUTCOMES; HEATSETTING; INTRINSIC VISCOSITY; METABOLIC REGULATIONS; SOLUBLE COMPLEXES; STABILITY LIMIT; WHEY PROTEINS;

POLYSACCHARIDES;

EID: 84984696267     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.027     Document Type: Article

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