Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalFood Hydrocolloids
Volume75
Pages (from-to)157-163
Number of pages7
ISSN0268-005X
DOIs
Publication statusPublished - 2018

ID: 188634345