Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein-pectin complexes

Publication Type
Journal contribution (peer reviewed)
Authors
Protte, K.; Ruf, T.; Atamer, Z.; Sonne, A.; Weiss, J.; Hinrichs, J.
Year of publication
2017
Published in
Food Structure
Editor
Elsevier Ltd.
ISBN / ISSN / eISSN
2213-3291
DOI
10.1016/j.foostr.2017.06.007

Involved persons

Involved institutions

Projects in the course of the publication