Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions

Jian Wang; Sondes Souihi; Chedia Ben Amara; Emilie Dumas; Adem Gharsallaoui

doi:10.1111/jfpe.12906

Journal articles

Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions

Jian Wang ¹ Sondes Souihi Chedia Ben Amara ¹ Emilie Dumas ¹ Adem Gharsallaoui ¹

1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering

Complete list of metadatas

https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276417
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:48:25 PM
Last modification on : Monday, September 28, 2020 - 4:18:16 PM

Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions

Identifiers

Collections

Citation

Export

Metrics

32

Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions

Identifiers

Collections

Citation

Export

Share

Metrics

32