Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

Food Hydrocolloids

Volumn 80, Issue , 2018, Pages 245-253

  Lan, Yang ^a   Chen, Bingcan ^a   Rao, Jiajia ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Pea protein isolate; Pectin; Phase diagram; Solubility; Soluble complexes

Indexed keywords

BEVERAGES; BIOMOLECULES; MIXING; PH EFFECTS; PHASE DIAGRAMS; PHASE SEPARATION; PROTEINS;

ANIMAL PROTEINS; EFFECT OF PH; HIGH METHOXYL PECTINS; MIXING RATIOS; PEA PROTEIN ISOLATES; PEA PROTEINS; PECTIN; PECTIN MIXTURES; PROTEIN FUNCTIONALITIES; SOLUBLE COMPLEXES;

SOLUBILITY;

EID: 85044360219     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.02.021     Document Type: Article

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