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Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

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Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

Material type
記事
Author
M. Girardほか
Publisher
Wiley
Publication date
2002-01
Material Format
Digital
Journal name
Journal of Food Science 67 1
Publication Page
p.113-119
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Detailed bibliographic record

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<jats:p><jats:bold>ABSTRACT: </jats:bold> Proteins/polysaccharides complexes could improve emulsifying properties of proteins by thickening the layer ...

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Digital

Material Type
記事
Title
Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes
Author Heading
M. Girard
S.L. Turgeon
P. Paquin
Publication Date
2002-01
Publication Date (W3CDTF)
2002-01
Periodical title
Journal of Food Science
No. or year of volume/issue
67 1
Volume
67
Issue
1
Pages
113-119