Work

Protein–polysaccharide interactions and aggregates in food formulations

Year: 2020

Type: review

Source: Current Opinion in Colloid & Interface Science

DOI: 10.1016/j.cocis.2020.03.002

Author: Luigi Gentile

Institutions: Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase, University of Bari Aldo Moro

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W3012406960

FWCI: 2.293

Cites: 101

Cited by: 345

Related to: 10