Effect of protein aggregates on the complex coacervation between -lactoglobulin and acacia gum at pH 4.2

Author： Schmitt C.   Sanchez C.   Despond S.   Renard D.   Thomas F.   Hardy J.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.14, Iss.4, 2000-07, pp. : 403-413

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