2019•Food ChemistryRequires access

Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions

Prasanth K.S. Pillai, Blanca E. Morales‐Contreras, Louise Wicker, Michael T. Nickerson

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Key concepts: Pectin, Pea protein, Chemistry, Coacervate, Biopolymer, Solubility, Esterase, Mixing (physics)

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Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions — Research Paper | ScholarLens