Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions.
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DOI: 10.1016/j.foodchem.2019.01.122
Abstract: High methoxy citrus pectin (UM88) was saponified to produce modified pectin [M(72, 42, and 9)], with different levels of degree of esterification (DE), to investigate the complex coacervation of pea protein isolate (PPI) with pectin… read more here.
Keywords: complex coacervation; pea protein; pectin; coacervation pea ... See more keywords