Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH-Reference-Cited by-同舟云学术

Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH

Published:2023-12 Issue: Volume:429 Page:136810
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Xiaoyang,Ding Ling,Zhang Lifen,Lai Shaojuan,Chen Fusheng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation;Bai;Journal of Food Engineering,2017

4. Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate;Balakrishnan;Food Hydrocolloids,2017

5. Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking;Chen;LWT-Food Science and Technology,2012

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