Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups

Author:

Archut ArtwinORCID,Rolin ClausORCID,Drusch StephanORCID,Kastner HannaORCID

Funder

Swedish Brain Power

Horizon 2020

H2020 Marie Skłodowska-Curie Actions

Stiftung der Deutschen Wirtschaft

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge;Antonov;Food Hydrocolloids,2020

2. Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction;Archut;Food Hydrocolloids,2022

3. Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity;Archut;Food Hydrocolloids,2023

4. Bestimmungen des Polyuronidgehaltes und des Veresterungsgrades des Pektinanteiles in Handelspektinpräparaten, Apfelsäften und Apfelmaceraten;Bäuerle;Deutsche Lebensmittel-Rundschau,1977

5. Streulichtphotometrische und viskosimetrische Untersuchungen an Pektinen in wäßrigen Lösungen zur Molmassenbestimmung;Berth;Food,1977

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