Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs
- 1 June 1995
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 68 (2) , 203-206
- https://doi.org/10.1002/jsfa.2740680211
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- An enzyme biotechnology for the total utilization of leather wastesBiotechnology Letters, 1992
- An enzyme-alkaline hydrolysis of feather keratin for obtaining aprotein concentrate for fodderBiotechnology Letters, 1990
- Some physico-chemical aspects of protein processing into foodstuffsFood Hydrocolloids, 1988
- PROTEIN–POLYSACCHARIDE INTERACTIONSPublished by Elsevier ,1979