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Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry

Jian Wang Emilie Dumas Adem Gharsallaoui 1 
1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276419
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Monday, September 2, 2019 - 3:48:31 PM
Last modification on : Saturday, September 24, 2022 - 3:18:04 PM

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UNIV-LYON1 | BIODYMIA | UDL

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Jian Wang, Emilie Dumas, Adem Gharsallaoui. Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry. Food Hydrocolloids, 2019, 88, pp.163-169. ⟨10.1016/j.foodhyd.2018.10.006⟩. ⟨hal-02276419⟩

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