Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation
Bülent Başyi̇ğit, Melike Yücetepe, Gülbahar Akyar, Asliye Karaaslan, Mehmet Karaaslan
Topics & Concepts
Maillard reactionGum arabicChemistryThermal stabilityConjugateArabicIonic strengthFourier transform infrared spectroscopySoy proteinChromatographyWhey protein isolateFood scienceWhey proteinChemical engineeringOrganic chemistryMathematical analysisEngineeringAqueous solutionMathematicsPhilosophyLinguisticsProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications