Pectin – â-lactoglobulin complex formation: influence of pectin overall charge and local charge density

于Pectins and pectinases
著者：
B.L.H.M. Sperber 1Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, the Netherlands
2Laboratory of Physical Chemistry and Colloid Science, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8038, 6700 EK Wageningen, the Netherlands

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M.A. Cohen Stuart 2Laboratory of Physical Chemistry and Colloid Science, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8038, 6700 EK Wageningen, the Netherlands

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H.A. Schols 1Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, the Netherlands

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W. Norde 2Laboratory of Physical Chemistry and Colloid Science, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8038, 6700 EK Wageningen, the Netherlands
3Department of Biomedical Engineering, University Medical Centre Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, the Netherlands

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A.G.J. Voragen 1Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, the Netherlands

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类型:
章节
Page Range:
211–229
DOI:
https://doi.org/10.3920/9789086866779_016

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