Effect of pH on the gelling properties of pea protein-pectin dispersions
Dan Zhang, Da Chen, Osvaldo H. Campanella
Topics & Concepts
PectinPea proteinChemistryRheologySolubilityMicrostructurePolysaccharideWhey proteinChromatographyWhey protein isolateChemical engineeringPolymerPhase (matter)Dynamic mechanical analysisFood scienceBiochemistryMaterials scienceOrganic chemistryCrystallographyComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes