Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

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Title
Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein
Authors
Keywords
Egg white protein, Hydrolysis, Pectin, Stability, Antioxidant, Rheology
Journal
FOOD HYDROCOLLOIDS
Volume 65, Issue -, Pages 87-95
Publisher
Elsevier BV
Online
2016-11-09
DOI
10.1016/j.foodhyd.2016.11.004

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