Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
Author:
Affiliation:
1. School of Food and Bioengineering Xihua University Chengdu China
2. Department of Nutrition & Food science University of Maryland College Park Maryland USA
Funder
Department of Science and Technology of Sichuan Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3009
Reference53 articles.
1. Considerations and Challenges in Studying Liquid-Liquid Phase Separation and Biomolecular Condensates
2. Protein–Polysaccharide Composite Materials: Fabrication and Applications
3. Functional characteristics and structural properties of soybean protein isolate–maltose conjugates
4. Complex coacervation of proteins and anionic polysaccharides
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