Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

By M. Akhtar, E. Dickinson. 2007

304 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/b79cde76c5c75802260f872f2a4b31fdca4fa8d2