Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 99-106

  Chen, Hai ming ^a,b   Fu, Xiong ^a   Luo, Zhi gang ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HAINAN UNIVERSITY   (China)

Author keywords

Emulsifying property; Enzyme; Structure; Sugar beet pulp pectin

Indexed keywords

EID: 84943596395     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.021     Document Type: Article

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