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The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal

Qiwei Du1, Linhui Zhou1, Fei Lyu1

  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.

Colloids and Surfaces. B, Biointerfaces
|December 9, 2021
PubMed

Keywords:
Colloidal systemsFunctional propertiesInteractionPectinWhey protein

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