The type of gum arabic affects interactions with soluble pea protein in complex coacervation
Talita A. Comunian, Artwin Archut, Laura G. Gómez‐Mascaraque, André Brodkorb, Stephan Drusch
Topics & Concepts
CoacervateGum arabicChemistryEnthalpyAbsorbanceGibbs free energyAcaciaZeta potentialTurbidityWhey protein isolateArabicChromatographyBotanyFood scienceWhey proteinThermodynamicsNanotechnologyMaterials scienceBiologyNanoparticlePhilosophyLinguisticsEcologyPhysicsProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes