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2013•Food HydrocolloidsRequires access

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

Hanna Salminen, Jochen Weiß

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Key concepts: Emulsion, Pectin, Biopolymer, Whey protein isolate, Adsorption, Chemistry, Thermal stability, Whey protein

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Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces — Research Paper | ScholarLens