Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate
Fangfang Zhou, Ming-Kai Pan, Yong Liu, Na Guo, Qiang Zhang, Junhui Wang
Topics & Concepts
CrystallinityChemistrySoy proteinPectinHydrogen bondRheologyThermal stabilityAmmonium oxalateComposite numberChemical engineeringHydrophobic effectMicrostructureChromatographyFood scienceMaterials scienceOrganic chemistryMoleculeCrystallographyComposite materialEngineeringPolysaccharides and Plant Cell WallsProteins in Food SystemsPolysaccharides Composition and Applications