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Publication

Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study

Journal Contribution - Journal Article

Journal: FOOD HYDROCOLLOIDS

ISSN: 1873-7137

Volume: 128

Publication year:2022

DOI: https://doi.org/10.1016/j.foodhyd.2022.107570
WoS Id: 000786543700004
Handle: http://hdl.handle.net/1854/LU-8749514

Accessibility:Closed