2022peer-reviewed28 citations
Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness
Pascal Moll, Hanna Salminen, Carolin Roeth, Christophe Schmitt, Jochen Weiß
Food Hydrocolloids
Concepts
BiopolymerPectinChemistryCohesion (chemistry)Food sciencePea proteinChemical engineering