Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum

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https://hal.archives-ouvertes.fr/hal-02139848
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Submitted on : Saturday, May 25, 2019 - 7:42:35 PM
Last modification on : Sunday, May 26, 2019 - 1:29:48 AM

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Delphine Ach, Stéphanie Briançon, Vincent Dugas, Jocelyne Pelletier, Guy Broze, et al.. Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2015, 481, pp.367-374. ⟨10.1016/j.colsurfa.2015.06.006⟩. ⟨hal-02139848⟩

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