Protein-Polysaccharide Conjugates as Food Emulsifiers and Steric Stabilizers

Ding, Rui (2018) Protein-Polysaccharide Conjugates as Food Emulsifiers and Steric Stabilizers. PhD thesis, University of Leeds.

Abstract

Metadata

Keywords: Protein, polysaccharide, conjugate, stability
Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.766421
Depositing User: Mr. Rui Ding
Date Deposited: 07 Feb 2019 13:38
Last Modified: 18 Feb 2020 12:49

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