1. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. (10th January 2018) Authors: Oduse, Kayode; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S3027 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents. (31st December 2017) Authors: Oduse, Kayode; Campbell, Lydia; Lonchamp, Julien; Euston, Stephen R. Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S3027 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗