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Whey protein isolate (WPI) and low methoxyl pectin (LMP) may form soluble or insoluble complexes depending on polymer ratios, mode of acidification and final pH. WPI and LMP solutions were blended to obtain protein:pectin ratios of 2:1, 1:1 and 1:2 at a total polymer concentration (TPC) of 0.4% (w/w) with pH adjustment to 4.0, 3.5, 3.0, and 2.5 either before or after blending. WPI–LMP complexes, obtained...
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