| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542079 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Optimal pea protein isolate-alginate interactions occur between a 4:1 and 8:1 mixing ratio. ⺠The addition of alginate to pea protein solutions resulted in a decrease in net neutrality. ⺠Complexation induces minimal conformational changes to the pea protein's secondary structure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
K.J. Klemmer, L. Waldner, A. Stone, N.H. Low, M.T. Nickerson,