Effect of the degree of esterification and blockiness on...

Food Chemistry 2018 / 10 Vol. 264

Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

Warnakulasuriya, Sumudu, Pillai, Prasanth K.S., Stone, Andrea K., Nickerson, Michael T.
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Volume:
264
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.05.036
Date:
October, 2018
File:
PDF, 1.51 MB
english, 2018
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