Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Topics & Concepts
ChemistryPectinCurcuminHydrogen bondEmulsionHydrophobic effectElectrostatic interactionChromatographyChemical engineeringNuclear chemistryFood scienceOrganic chemistryBiochemistryMoleculeEngineeringChemical physicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties