2022•Food HydrocolloidsRequires access

Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction

Artwin Archut, Stephan Drusch, Hanna Kastner

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Key concepts: Pectin, Coacervate, Isothermal titration calorimetry, Biopolymer, Pea protein, Chemistry, Polysaccharide, Titration

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Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction — Research Paper | ScholarLens