Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength-Reference-Cited by-同舟云学术

Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength

Published:2024-03 Issue: Volume:148 Page:109445
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Lin,Lai Bin^ORCID,Yan Jia-Nan,Yambazi Mellissa Hans,Wang Ce,Wu Hai-Tao

Funder

Science and Technology Program of Hunan Province

Department of Science and Technology of Liaoning Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

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