Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
Artwin Archut, Martina Klost, Stephan Drusch, Hanna Kastner
Topics & Concepts
PectinCoacervatePea proteinTurbidityChemistryPolysaccharideIsoelectric pointChromatographyBiochemistryFood scienceBiologyEnzymeEcologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications