Sugar beet pectin–sodium caseinate conjugate stabilised emulsions: An investigation into the relationship between interfacial and bulk rheological properties for varying types of conjugates

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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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Bibliographic Details
Main Author:	Zhang, Juyang
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Subjects:	bioconjugates; biopolymers; polysaccharide-protein
Online Access:	https://eprints.nottingham.ac.uk/55285/

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