Effects of pectin from different sources on rheological and dysphagia properties of whey isolate protein-pectin complexes

FENG Yubin, WANG Dan, WANG Pan, PENG Yu, ZHAO Yuanyuan, ZHAO Wenting, ZHAO Xiaoyan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 84-91.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 84-91. DOI: 10.13995/j.cnki.11-1802/ts.043495

Effects of pectin from different sources on rheological and dysphagia properties of whey isolate protein-pectin complexes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 84-91 https://doi.org/10.13995/j.cnki.11-1802/ts.043495

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