Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

[摘要] This study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application

[学科分类] 化学工程（综合）