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Effects of varying pH levels on the structure of glycosylated chickpea protein-citrus pectin conjugates and its high

Xiyu Yu1, Jian Zhang1, Lijuan Chen2

  • 1School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.

International Journal of Biological Macromolecules
|June 12, 2025
PubMed

Keywords:
Emulsifying propertiesGlycosylation modificationInterfacial rheologypH variation

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