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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
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Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
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The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates