New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 262-270

  Chen, Hao ^a   Qiu, Shuang ^a   Gan, Jing ^a   Liu, Yan ^a   Zhu, Qiaomei ^a   Yin, Lijun ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Electrostatic complex; Emulsifying properties; Maillard reaction; Protein; Sugar beet pectin

Indexed keywords

ELECTROSTATICS; EMULSIFICATION; GLYCOSYLATION; SUGAR BEETS; THERMOGRAVIMETRIC ANALYSIS;

COMBINATION MODES; DROPLETS SIZES; ELECTROSTATIC COMPLEXES; EMULSIFYING PROPERTY; MAILLARD; MAILLARD REACTION; PROTEIN CONTENTS; STRUCTURAL DIFFERENCES; SUGAR BEET PECTIN; THERMAL GRAVIMETRIC ANALYSES (TGA);

PROTEINS;

EID: 84958160279     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.005     Document Type: Article

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