Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum)

✍ Scribed by Aryee, Felix N. A.; Nickerson, Michael T.

• Book ID: 121234290
• Publisher: John Wiley and Sons
• Year: 2013
• Tongue: English
• Weight: 853 KB
• Volume: 49
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/ijfs.12275