Wang, Yingxin <br/><br/>
Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties.  [electronic resource] 

 -  Food chemistry  Nov 2019 
 - 125023 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.125023  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alginates--chemistry<br/>Anions--chemistry<br/>Carboxymethylcellulose Sodium--chemistry<br/>Carrageenan--chemistry<br/>Emulsions<br/>Gum Arabic--chemistry<br/>Lens Plant--chemistry<br/>Plant Proteins--chemistry<br/>Polysaccharides--chemistry