Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of differe...

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Detalles Bibliográficos
Autores principales: Fan, Shengyu, Fang, Fang, Lei, Ailing, Zheng, Jiong, Zhang, Fusheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472701/
https://www.ncbi.nlm.nih.gov/pubmed/34574119
http://dx.doi.org/10.3390/foods10092009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472701/
https://www.ncbi.nlm.nih.gov/pubmed/34574119
http://dx.doi.org/10.3390/foods10092009

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