Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions

✍ Scribed by N. Neirynck; K. Van lent; K. Dewettinck; P. Van der Meeren

• Book ID: 113627483
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 305 KB
• Volume: 21
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2006.10.003