Antioxidant Activity and Emulsion-Stabilizing Effect of Pectic Enzyme Treated Pectin in Soy Protein Isolate-Stabilized Oil/Water Emulsion

Published 2011 View Full Article

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Title
Antioxidant Activity and Emulsion-Stabilizing Effect of Pectic Enzyme Treated Pectin in Soy Protein Isolate-Stabilized Oil/Water Emulsion
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 17, Pages 9623-9628
Publisher
American Chemical Society (ACS)
Online
2011-08-02
DOI
10.1021/jf202020t

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