Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

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Title
Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties
Authors
Keywords
-
Journal
ULTRASONICS SONOCHEMISTRY
Volume 59, Issue -, Pages 104748
Publisher
Elsevier BV
Online
2019-08-24
DOI
10.1016/j.ultsonch.2019.104748

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