Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates

Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): Bing Hu, Jing Hu, Lingyu Han, Jijuan Cao, Katsuyoshi Nishinari, Jixin Yang, Yapeng Fang, Dongmei Li

Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research