Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

Publication date: Available online 7 October 2020Source: Food StructureAuthor(s): Wahyu Wijaya, Sevde Turan, Arima Diah Setiowati, Koen Dewettinck, Ashok R. Patel, Paul Van der Meeren
Source: Food Structure - Category: Food Science Source Type: research