Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions

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Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions

Although pectin considered as a heteropolysaccharide gum, which is used as a gelling agent, thickening agent, and stabilizer in many food products. However, it cannot be used as a proper emulsifier due to the lack of hydrophobic moieties and thus having lower tendency to adsorb at the oil droplets s...

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Bibliographic Details
Main Author:	Tamnak, Sahar
Format:	Thesis
Language:	English
Published:	2015
Online Access:	http://psasir.upm.edu.my/id/eprint/65384/ http://psasir.upm.edu.my/id/eprint/65384/1/FSTM%202015%2019IR.pdf

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