| 000 | 01217 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250518045715.0 | ||
| 264 | 0 | _c20191001 | |
| 008 | 201910s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2019.125023 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWang, Yingxin | |
| 245 | 0 | 0 |
_aEffect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties. _h[electronic resource] |
| 260 |
_bFood chemistry _cNov 2019 |
||
| 300 |
_a125023 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAlginates _xchemistry |
| 650 | 0 | 4 |
_aAnions _xchemistry |
| 650 | 0 | 4 |
_aCarboxymethylcellulose Sodium _xchemistry |
| 650 | 0 | 4 |
_aCarrageenan _xchemistry |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aGum Arabic _xchemistry |
| 650 | 0 | 4 |
_aLens Plant _xchemistry |
| 650 | 0 | 4 |
_aPlant Proteins _xchemistry |
| 650 | 0 | 4 |
_aPolysaccharides _xchemistry |
| 700 | 1 | _aGhosh, Supratim | |
| 700 | 1 | _aNickerson, Michael T | |
| 773 | 0 |
_tFood chemistry _gvol. 298 _gp. 125023 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2019.125023 _zAvailable from publisher's website |
| 999 |
_c29857349 _d29857349 |
||