High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

Wahyu Wijaya, Paul Van der Meeren, Christofora Hanny Wijaya, Ashok R. Patel
  • Food & Function, January 2017, Royal Society of Chemistry
  • DOI: 10.1039/c6fo01027j
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