Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee its stability for a long time. In fact, pectin is not an effective emulsifier because of its hydrophilic structure. On the other hand, pea protein isolate (PPI) does not also have a proper emulsifying activi...

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Bibliographic Details
Main Authors: Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah
Format: Article
Language:English
Published: Elsevier 2016
Online Access:http://psasir.upm.edu.my/id/eprint/43270/
http://psasir.upm.edu.my/id/eprint/43270/1/Physicochemical%20properties%2C%20rheological%20behavior%20and%20morphology%20of%20pectin-pea%20protein%20isolate%20mixtures%20and%20conjugates%20in%20aqueous%20system%20and%20oil%20in%20water%20emulsion.pdf

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