Skip to Main content Skip to Navigation
Journal articles

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
Document type :
Journal articles
Complete list of metadata
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276419
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:48:31 PM
Last modification on : Friday, February 12, 2021 - 4:42:06 PM

Identifiers

Collections

UNIV-LYON1 | BIODYMIA | UDL

Citation

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

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

49