Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

Carbohydrate Polymers

Volumn 80, Issue 3, 2010, Pages 817-827

  Gharsallaoui, Adem ^a   Yamauchi, Kosuke ^b   Chambin, Odile ^a   Cases, Eliane ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b TOTTORI UNIVERSITY   (Japan)

Author keywords

Complex formation; Emulsion stability; Interfacial complexation; Interfacial elasticity; Pea protein; Pectin; Phase diagram

Indexed keywords

COMPLEX FORMATIONS; EMULSION STABILITY; INTERFACIAL ELASTICITY; PEA PROTEIN; PEA PROTEINS;

ADSORPTION; DROP FORMATION; ELASTICITY; EMULSIFICATION; FLOCCULATION; PHASE DIAGRAMS; PROTEINS; STABILITY; TURBIDITY; ZETA POTENTIAL;

PHASE INTERFACES;

PISUM SATIVUM;

EID: 77949873239     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.12.038     Document Type: Article

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