%0 Journal Article %T Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry %+ Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BIODYMIA) %A Wang, Jian %A Dumas, Emilie %A Gharsallaoui, Adem %@ 0268-005X %J Food Hydrocolloids %I Elsevier %V 88 %P 163-169 %8 2019 %D 2019 %R 10.1016/j.foodhyd.2018.10.006 %Z Life Sciences [q-bio]/Food engineeringJournal articles %G English %L hal-02276419 %U https://univ-lyon1.hal.science/hal-02276419 %~ UNIV-LYON1 %~ BIODYMIA %~ UDL %~ UNIV-LYON