Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

Published 2019 View Full Article

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Title
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
Authors
Keywords
Hydrolyzed pectin, Superheated water, Oil-in-water (O/W) emulsion, Whey protein isolate, Maillard reaction, Glycosylation
Journal
FOOD HYDROCOLLOIDS
Volume 91, Issue -, Pages 174-181
Publisher
Elsevier BV
Online
2019-01-05
DOI
10.1016/j.foodhyd.2019.01.005

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