The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates
Merve Yavuz-Düzgün, Benjamin Zeeb, Johannes Dreher, Beraat Özçelik, Jochen Weiß
Topics & Concepts
PectinCoacervatePea proteinFood scienceChemistrySolubilitySurface proteinChromatographyOrganic chemistryBiologyVirologyProteins in Food SystemsPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications