Skip to main content
. 2019 Aug 15;67(34):9591–9600. doi: 10.1021/acs.jafc.9b02423

Figure 4.

Figure 4

pH as a function of the volume of titrant 0.5 M HCl of suspensions of unheated protein ingredients or of ground processed protein-based matrices made with (A) SPI, (B) SPC, and (C) SPI/pectin at different temperatures. The protein content (dry basis) in all samples is similar.