Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin

Emil G. P. Stender, Sanaullah Khan, Richard Ipsen, Finn Madsen, Per Hägglund, Maher Abou Hachem, Kristoffer Almdal, Peter Westh, Birte Svensson

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Hydrocolloids
Pages (from-to)157-163
Number of pages7
Publication statusPublished - Jan 2018

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