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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
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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

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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⟩

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