Establishing the biopolymer ratio of whey protein-pectin complexes before and after thermal stabilisation

dc.contributor.author	Löffler, Ronny
dc.date.accessioned	2020-05-14T13:49:31Z
dc.date.available	2020-05-14T13:49:31Z
dc.date.issued	2019
dc.identifier.issn	1873-7137
dc.identifier.uri	http://hdl.handle.net/10900/100693
dc.language.iso	en	en
dc.publisher	Elsevier Sci Ltd	de_DE
dc.relation.uri	http://dx.doi.org/10.1016/j.foodhyd.2018.11.015
dc.subject.ddc	540	de_DE
dc.subject.ddc	600	de_DE
dc.title	Establishing the biopolymer ratio of whey protein-pectin complexes before and after thermal stabilisation	de_DE
dc.type	Article	de_DE
utue.quellen.id	20190926111821_02001
utue.publikation.seiten	554-562	de_DE
utue.personen.roh	Protte, Kristin
utue.personen.roh	Balinger, Franziska
utue.personen.roh	Weiss, Jochen
utue.personen.roh	Loeffler, Ronny
utue.personen.roh	Noebel, Stefan
dcterms.isPartOf.ZSTitelID	Food Hydrocolloids	de_DE
dcterms.isPartOf.ZS-Volume	89	de_DE
utue.fakultaet	07 Mathematisch-Naturwissenschaftliche Fakultät