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The type of gum arabic affects interactions with soluble pea protein in complex coacervation

Talita A Comunian1, Artwin Archut2, Laura G Gomez-Mascaraque3

  • 1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P25YN63, Ireland; Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, 14195 Berlin, Germany.

Carbohydrate Polymers
|August 21, 2022
PubMed

Keywords:
ComplexesEncapsulationPlant proteinThermodynamic parametersTurbidity

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