Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment
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DOI: 10.3390/molecules27134202
Abstract: A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin–protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15… read more here.
Keywords: pectin; whey protein; anthocyanin bound; blackcurrant pectin ... See more keywords