Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability
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DOI: 10.1016/j.foodhyd.2017.11.015
Abstract: Abstract The purpose of this study was to prepare and evaluate the chemical and physical properties of protein-polyphenol-polysaccharide ternary soluble complexes composed of pea protein isolate (PPI), quercetin (Q) and mesquite gum (MG). PPI and… read more here.
Keywords: mesquite gum; hydrodynamic diameter; composed pea; pea protein ... See more keywords