Published in
Elsevier, Reactive and Functional Polymers, (123), p. 61-69, 2018
DOI: 10.1016/j.reactfunctpolym.2017.12.011
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Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties
Journal article published in 2018 by
Daniel Trujillo-Ramírez,
Consuelo Lobato-Calleros,
Angélica Román-Guerrero,
Landy Hernández-Rodríguez,
Jose Alvarez-Ramirez,
Eduardo J. Vernon-Carter 
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