@article{paperid:1089394,
author = {نوش کام, مجید and وریدی, مهدی},
title = {Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree},
journal = {علوم و صنایع غذایی ایران - انجمن علوم و صنایع غذایی ایران},
year = {2021},
volume = {18},
number = {118},
month = {December},
issn = {2008-8787},
pages = {15--25},
			numpages = {10},
keywords = {Maillard reaction|Polymerization degree|Whey protein|Gellan|Functional property},
}