Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness
Pascal Moll, Hanna Salminen, Carolin Roeth, Christophe Schmitt, Jochen Weiß
Topics & Concepts
BiopolymerPectinChemistryCohesion (chemistry)Food sciencePea proteinChemical engineeringPolymerOrganic chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls