Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

✍ Scribed by Serge Laplante; Sylvie L. Turgeon; Paul Paquin

• Book ID: 113627164
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 294 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.08.001