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Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic

Yingxin Wang1, Supratim Ghosh1, Michael T Nickerson1

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

Food Chemistry
|July 2, 2019
PubMed

Keywords:
Anionic polysaccharidesCoacervationEmulsificationLentil protein

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