Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking

作者：Wei Luo, Hui Huang, Yonghong Zhang, Faxiang Wang, Jian Yu, Yongle Liu, Xianghong Li · 发表于：LWT · 年份：2021 · DOI：10.1016/j.lwt.2021.112084 · 被引用次数：41 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Polysaccharides Composition and Applications