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Food & Function

Linking the chemistry and physics of food with health and nutrition


High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

Corresponding authors
Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
E-mail: wahyu.wijaya@ugent.be
Vandemoortele Centre for Lipid Science and Technology, Laboratory of Food Technology and Engineering, Department of Food Safety and Quality, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium
E-mail: ashok2510@gmail.com
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Kampus IPB Darmaga Bogor 1668 PO. Box. 220, Indonesia
Food Funct., 2017, Advance Article

DOI: 10.1039/C6FO01027J
Received 09 Jul 2016, Accepted 24 Sep 2016
First published online 26 Sep 2016

This article is part of themed collection: Structure & Sensory
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