Emulsifying properties of gelatin conjugated to pectin under alkaline conditions

Journal of the Science of Food and Agriculture

Volumn 85, Issue 5, 2005, Pages 804-808

  Diftis, Nickolaos G ^a   Pirzas, Themis A ^a   Kiosseoglou, Vassilios D ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Emulsion stability; Gelatin; Pectin; Protein polysaccharide conjugate

Indexed keywords

EID: 15544389990     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2029     Document Type: Article

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