Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate
Zengqing Li, Jun Xi, Haiming Chen, Weijun Chen, Weijun Chen, Wenxue Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang
Topics & Concepts
PectinChemistrySugar beetSugarFood scienceGlycosylationMaltodextrinChromatographyBiochemistryHorticultureBiologySpray dryingProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes