Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of beta-lactoglobulin-pectin complexes

Authors

OG Jones
U Lesmes
P Dubin
DJ McClements

Publication Date

2010

Journal or Book Title

FOOD HYDROCOLLOIDS

Pages

374-383

Volume

24

Issue

4

Recommended Citation

Jones, OG; Lesmes, U; Dubin, P; and McClements, DJ, "Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of beta-lactoglobulin-pectin complexes" (2010). FOOD HYDROCOLLOIDS. 245.
Retrieved from https://scholarworks.umass.edu/chem_faculty_pubs/245