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Stability and rheological implications of electrostatic milk protein-polysaccharide interactions

1998

Dickinson, E. (Procter Department of Food Science, University of Leeds, Leeds LS2 9JT (United Kingdom))

AGROVOC Keywords
agent de texture chemicophysical properties emulsion emulsions estabilidad estabilizadores milk protein polimeros polyholoside polymere polymers polysaccharides stabilite stability stabilizers textura texture
Bibliographic information
Volume 9 Issue 10
Pagination
pp. 347-354
Other Subjects
Proteine du lait; Proteinas de la leche; Propiedades fisicoquimicas; Polisacaridos; Propriete physicochimique
Language
English
Note
48 ref.
1999-08-15
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