Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates
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Title
Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates
Authors
Keywords
Field pea protein isolate, Chitosan, Complex coacervates, Sodium chloride, Thermodynamic properties, Rheological properties, Microstructural properties
Journal
FOOD CHEMISTRY
Volume 344, Issue -, Pages 128569
Publisher
Elsevier BV
Online
2020-11-08
DOI
10.1016/j.foodchem.2020.128569
References
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