Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

By Clitor J F Souza, E. Garcia-Rojas. 2017

171 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/559622bd64c92270fab8f75c995397808f43d1b8