Rankings
Publications
Search Publications
Cited-By Search
Sources
Publishers
Scholars
Scholars
Top Cited Scholars
Organizations
About
Login
Register
Home
Publications
Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes
Home
Publications
Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes
Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes
SL
S.I. Laneuville
S.I. Laneuville
PP
P. Paquin
P. Paquin
S.L. Turgeon
S.L. Turgeon
Publisher Website
Google Scholar
Add to library
Cite
Download
Share
Download
1 July 2000
journal article
Published by
Elsevier
in
Food Hydrocolloids
Vol. 14
(4)
,
305-314
https://doi.org/10.1016/s0268-005x(00)00003-5
Abstract
No abstract available
Keywords
XANTHAN
WHEY PROTEINS
COMPLEXATION
DYNAMIC HIGH PRESSURES
PARTICLE SIZE
FLOW BEHAVIOUR
Cited by 72 articles