Sugar beet pectin–sodium caseinate conjugate stabilised emulsions: An investigation into the relationship between interfacial and bulk rheological properties for varying types of conjugates
There have been successful cases of conjugating polysaccharide and protein through electrostatic attraction, enzymatic cross-linking, and Maillard reaction in the literature. However, the effect of different interaction mechanisms on physiochemical properties of polysaccharide-protein conjugates und...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2018
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| Online Access: | https://eprints.nottingham.ac.uk/55285/ |