The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin

Author： Saalfeld Daniel Riegel Ina Kulozik Ulrich Gebhardt Ronald

Publisher： MDPI

E-ISSN： 2304-8158|4|2|229-239

ISSN： 2304-8158

Source： Foods, Vol.4, Iss.2, 2015-06, pp. : 229-239

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