TY  - GEN
AU  - Wang,Yingxin
AU  - Ghosh,Supratim
AU  - Nickerson,Michael T
TI  - Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties
SN  - 1873-7072
PY  - 2019///1001
KW  - Alginates
KW  - chemistry
KW  - Anions
KW  - Carboxymethylcellulose Sodium
KW  - Carrageenan
KW  - Emulsions
KW  - Gum Arabic
KW  - Lens Plant
KW  - Plant Proteins
KW  - Polysaccharides
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1016/j.foodchem.2019.125023
ER  -