Article ID Journal Published Year Pages File Type
6398618 Food Research International 2012 8 Pages PDF
Abstract
► Lentil protein and gum Arabic formed soluble and insoluble complexes. ► Complex formation was driven by electrostatic attraction and hydrogen bonding. ► Protein aggregates played a role in complex stability under acidic conditions.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides
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