Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures
Crossref DOI link: https://doi.org/10.1007/s11483-017-9487-2
Published Online: 2017-05-26
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Koch, L.
Hummel, L.
Schuchmann, H. P.
Emin, M. A.
Funding for this research was provided by:
Allianz Industrie Forschung (AIF 18070 N)
Forschungskreis der Ernährungsindustrie (AIF 18070 N)
License valid from 2017-05-26