Effect of pH on the properties of soy protein-pectin complexes

Food Research International

Volumn 44, Issue 4, 2011, Pages 911-916

  Jaramillo, D Pamela ^a   Roberts, Robert F ^a   Coupland, John N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Pectin; PH; Solubility; Soy protein

Indexed keywords

CHARGED COMPLEXES; COMPLEX FORMATIONS; DEPLETION INTERACTIONS; DEPLETION MECHANISM; EFFECT OF PH; INSOLUBLE COMPLEXES; ISO-ELECTRIC POINTS; LARGE AGGREGATES; METHOXY PECTIN; PECTIN; PH VALUE; PILOT SCALE; SOY PROTEIN; SOY PROTEIN ISOLATES; THERMAL TREATMENT;

AGGLOMERATION; BEVERAGES; COMPLEXATION; PROTEINS; SOLUBILITY;

PH EFFECTS;

GLYCINE MAX;

EID: 79955629688     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.057     Document Type: Article

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