Enzyme cross-linked Pectin Microgel Particles for Use in Foods

Stubley, SJ, Cayre, OJ, Murray, BS orcid.org/0000-0002-6493-1547 et al. (2 more authors) (2021) Enzyme cross-linked Pectin Microgel Particles for Use in Foods. Food Hydrocolloids. 107045. p. 107045. ISSN 0268-005X



Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
  • Accepted: 14 July 2021
  • Published (online): 16 July 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 23 Jul 2021 13:56
Last Modified: 16 Jul 2022 00:13
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2021.107045

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