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

Jérémy Carpentier (1, 2) , Egle Conforto (3) , Carine Chaigneau (2) , Jean-Eudes Vendeville (2) , Thierry Maugard (1)

1 LIENSs - LIttoral ENvironnement et Sociétés
2 IDCAPS - IDCAPS
3 LaSIE - Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356

Domaines: Sciences du Vivant [q-bio]; Physique [physics]; Sciences de l'ingénieur [physics]; Chimie

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⟩