Complex coacervation of pea albumin‐pectin and ovalbumin‐pectin assessed by isothermal titration calorimeter and turbidimetry

This study investigates the complexation of a pea albumin-rich fraction and ovalbumin with pectin of different degrees of esterification (DE) and blockiness (DB) as a function of pH and biopolymer mixing ratio by turbidimetric titration and isothermal titration calorimetry (ITC).