Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction

Author:

Archut ArtwinORCID,Drusch StephanORCID,Kastner HannaORCID

Funder

Stiftung der Deutschen Wirtschaft

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation;Amine;Food Hydrocolloids,2019

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

3. Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity;Archut;Food Hydrocolloids,2022

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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