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Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing

Prasanth K S Pillai1, Andrea K Stone1, Qian Guo2

  • 1Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.

Food Chemistry
|February 13, 2019
PubMed

Keywords:
Alkali modification of pectinCoacervationDe-esterificationMolecular weightOptical density

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