Effect of pH on physicochemical and structural properties of pea protein-high methoxyl pectin complex

MA Kaiyuan, SUN Xiaoyang, CHEN Fusheng, ZHANG Lifen, ZHU Tingwei

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 181-187.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 181-187. DOI: 10.13995/j.cnki.11-1802/ts.034022

Effect of pH on physicochemical and structural properties of pea protein-high methoxyl pectin complex

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(3): 181-187 https://doi.org/10.13995/j.cnki.11-1802/ts.034022

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