Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes

By O. Jones, U. Lesmes, P. Dubin, D. McClements. 2010

220 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/ba2be0677c50c9c7d68b689f2a3b6ea61e3b25f3