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 journalJournal articleResearchpeer-review

Emil G. P. Stender, Sanaullah Khan, Richard Ipsen, Finn Madsen, Per Hägglund, Maher Abou Hachem, Kristoffer Almdal, Peter Westh, Birte Svensson

Original languageEnglish
JournalFood Hydrocolloids
Volume75
Pages (from-to)157-163
Number of pages7
ISSN0268-005X
DOIs
Publication statusPublished - 2018

ID: 188634345