Molecular structures of high- and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions
Akihiro Nakamura, Rion Naeki, Mayu Kikuchi, Milena Corredig, Yugo Shima, Nanae Fujii
Topics & Concepts
PolysaccharideChemistryWater solubleFood scienceBiochemistryOrganic chemistryPolysaccharides and Plant Cell WallsProteins in Food SystemsPolysaccharides Composition and Applications