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Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex
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 as stabilizers. The biopolymers were evalu...
Gardado en:
| Publicado en: | Polímeros: Ciência e Tecnologia |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Associação Brasileira de Polímeros
2017
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| Assuntos: | |
| Acceso en liña: | https://www.redalyc.org/articulo.oa?id=47051647010 |
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