Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions
Marianthi Zioga, Vasiliki Evageliou
Topics & Concepts
CoacervateChemistryBiopolymerPectinWhey protein isolatePea proteinZeta potentialIonic strengthSolubilityWhey proteinChromatographyRheologyChemical engineeringSodium CaseinatePhase (matter)Food scienceOrganic chemistryAqueous solutionNanoparticleMaterials sciencePolymerComposite materialEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsFood composition and properties