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Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions

The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI) with poor dispersibility in acidic solution was used to form complexes with soybean soluble polysaccharide (SSPS), and the effec...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Yin, Baoru, Zhang, Rujing, Yao, Ping
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2015
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6272205/
https://ncbi.nlm.nih.gov/pubmed/25803397
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules20035165
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