Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material

Published 2018 View Full Article

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Title
Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material
Authors
Keywords
Soy protein isolate - pectin blend, High temperature, High concentration, Viscoelastic properties
Journal
FOOD RESEARCH INTERNATIONAL
Volume 107, Issue -, Pages 281-288
Publisher
Elsevier BV
Online
2018-02-16
DOI
10.1016/j.foodres.2018.02.037

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