✦ LIBER ✦

Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins

✍ Scribed by N Neirynck; P Van der Meeren; S Bayarri Gorbe; S Dierckx; K Dewettinck

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological properties of whey protein i

✍ Emine Alben Erçelebi; Esra Ibanoğlu 📂 Article 📅 2009 🏛 Springer 🌐 English ⚖ 458 KB

Impact of whey protein – Beet pectin con

✍ Duoxia Xu; Xiaoya Wang; Junping Jiang; Fang Yuan; Yanxiang Gao 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 695 KB

Comparison of properties of oil-in-water

✍ Ekasit Onsaard; Manee Vittayanont; Sukoncheun Srigam; D. Julian McClements 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 382 KB

Improved gelling properties of whey prot

✍ Marie-Eve Bertrand; Sylvie L. Turgeon 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 306 KB

A novel improvement in whey protein isol

✍ Jin-Long Li; Yong-Qiang Cheng; Pan Wang; Wen-Ting Zhao; Li-Jun Yin; Masayoshi Sa 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 848 KB

In situ study of flocculation of whey pr

✍ Keren Gancz; Marcela Alexander; Milena Corredig 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 185 KB