Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
Year: 2005
Type: article
Source: Food Hydrocolloids
Authors: T HARNSILAWAT, R PONGSAWATMANIT, D MCCLEMENTS
Institutions: Kasetsart University, University of Massachusetts Amherst
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4239523182