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Journal Articles Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Year : 2021

Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

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Life Sciences [q-bio] Physics [physics] Engineering Sciences [physics] Chemical Sciences

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Submitted on : Thursday, December 23, 2021-1:29:58 PM

Last modification on : Friday, October 7, 2022-3:48:53 PM

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hal-03501536 , version 1 (23-12-2021)

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Jérémy Carpentier, Egle Conforto, Carine Chaigneau, Jean-Eudes Vendeville, Thierry Maugard. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 69, pp.102641. ⟨10.1016/j.ifset.2021.102641⟩. ⟨hal-03501536⟩

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