The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability
Qiwei Du, Shunyu Wang, Fei Lyu, Jianhua Liu, Yuting Ding
Topics & Concepts
EmulsionPectinWhey proteinChemistrySterilization (economics)CreamingIngredientHydrolysateChromatographyHydrolysisWhey protein isolateFood scienceChemical engineeringOrganic chemistryMonetary economicsEngineeringEconomicsForeign exchange marketForeign exchangeProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes