Skip to Main content Skip to Navigation
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
Complete list of metadata
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276417
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Monday, September 2, 2019 - 3:48:25 PM
Last modification on : Friday, April 1, 2022 - 3:09:28 AM

Identifiers

Collections

UNIV-LYON1 | BIODYMIA | UDL

Citation

Jian Wang, Sondes Souihi, Chedia Ben Amara, Emilie Dumas, Adem Gharsallaoui. Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions. Journal of Food Process Engineering, 2018, 41 (8), pp.e12906. ⟨10.1111/jfpe.12906⟩. ⟨hal-02276417⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

18