Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions
Although pectin considered as a heteropolysaccharide gum, which is used as a gelling agent, thickening agent, and stabilizer in many food products. However, it cannot be used as a proper emulsifier due to the lack of hydrophobic moieties and thus having lower tendency to adsorb at the oil droplets s...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | en |
| Published: |
2015
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/65384/1/FSTM%202015%2019IR.pdf http://psasir.upm.edu.my/id/eprint/65384/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!