Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
Burcu Güldiken, Maxime Saffon, Michael T. Nickerson, Supratim Ghosh
Topics & Concepts
Isoelectric pointPectinChemistryPea proteinEmulsionChromatographyPolysaccharideGuar gumLocust bean gumXanthan gumRheologyBiochemistryMaterials scienceEnzymeComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties