Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation

Food Hydrocolloids

Volumn 89, Issue , 2019, Pages 554-562

  Protte, Kristin ^a   Balinger, Franziska ^a   Weiss, Jochen ^a   Löffler, Ronny ^b   Nöbel, Stefan ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF TÜBINGEN   (Germany)

Author keywords

Intrinsic viscosity; Low methoxylated pectin; Mass balance; Physical properties; Water binding; Whey protein isolate

Indexed keywords

EID: 85056806825     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.11.015     Document Type: Review

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