Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

Publication date: Available online 9 June 2020Source: Food ChemistryAuthor(s): Yingping Xiao, Phoebe X. Qi, Edward D. Wickham

Source: Food Chemistry - June 10, 2020 Category: Food Science Source Type: research