Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction
Artwin Archut, Stephan Drusch, Hanna Kastner
Topics & Concepts
PectinCoacervateIsothermal titration calorimetryBiopolymerPea proteinChemistryPolysaccharideTitrationProtein–protein interactionCalorimetryChromatographyBiophysicsBiochemistryOrganic chemistryPolymerThermodynamicsBiologyPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications