Author/Creator: Pillai, Prasanth K.S. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Pillai, Prasanth K.S.

1. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions. (30th June 2019)

Authors:: Pillai, Prasanth K.S.; Stone, Andrea K.; Guo, Qian; Guo, Qingbin; Wang, Qi; Nickerson, Michael T.
Journal:: Food chemistry
Issue:: Volume 284(2019)
Page Start:: 227
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolate. (December 2019)

Authors:: Wang, Yingxin; Pillai, Prasanth K.S.; Nickerson, Michael T.
Journal:: Food research international
Issue:: Volume 126(2019)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides. (30th October 2018)

Authors:: Warnakulasuriya, Sumudu; Pillai, Prasanth K.S.; Stone, Andrea K.; Nickerson, Michael T.
Journal:: Food chemistry
Issue:: Volume 264(2018)
Page Start:: 180
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗