Work

Casein and pectin: Structures, interactions, and applications

Year: 2020

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2020.01.027

Authors: Wusigale, Li Liang, Yangchao Luo

Institutions: Jiangnan University, University of Connecticut, State Key Laboratory of Food Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W3002523290

FWCI: 30.27

Cites: 118

Cited by: 398

Related to: 10