Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Food Hydrocolloids |
Volume | 75 |
Pages (from-to) | 157-163 |
Number of pages | 7 |
ISSN | 0268-005X |
DOIs | |
Publication status | Published - 2018 |
ID: 188634345