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

K Protte, F Balinger, J Weiss, R Löffler, S Nöbel - Food hydrocolloids, 2019 - Elsevier
Fat-replacers can be applied to enhance creaminess as they often possess a high ability to
bind water. Especially for mixed biopolymer complexes, such as whey protein–pectin …
被引用次数：20 相关文章

[引用][C] Establishing the biopolymer ratio of whey protein-pectin complexes before and after thermal stabilisation

K Protte, F Balinger, J Weiss… - Food …, 2019 - tobias-lib.ub.uni-tuebingen.de
Establishing the biopolymer ratio of whey protein-pectin complexes before and after thermal
stabilisation Establishing the biopolymer ratio of whey protein-pectin complexes before and after …

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

K Protte, F Balinger, J Weiss, R Löffler, S Nöbel - Food …, 2019 - cabdirect.org
Fat-replacers can be applied to enhance creaminess as they often possess a high ability to
bind water. Especially for mixed biopolymer complexes, such as whey protein-pectin …

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

K Protte, F Balinger, J Weiss, R Löffler, S Nöbel - 2019 - cabidigitallibrary.org
Fat-replacers can be applied to enhance creaminess as they often possess a high ability to
bind water. Especially for mixed biopolymer complexes, such as whey protein-pectin …

[引用][C] Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation

K Protte, F Balinger, J Weiss, R Löffler, S Nöbel - 2019