Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
作者
关键词
Pectin, Pea protein isolate, Conjugation, Emulsifying activity, Rheological properties, Emulsion
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