Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation
Qi Wang, Shizhang Yan, Tianyao Chen, Yijie Ning, Yan Zhu, Yang Li, Baokun Qi
Topics & Concepts
PectinChemistryDegree (music)Food scienceChromatographyAcousticsPhysicsProteins in Food SystemsFood composition and propertiesPhytase and its Applications