Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior
Xiaoyun Fei, Hui Xue, Hongtao Chen, Taotao Dai, Deming Gong, Guowen Zhang
Topics & Concepts
PectinGallic acidChemistryGlycosylationWhey proteinFood scienceConjugateBiochemistryAntioxidantMathematical analysisMathematicsProteins in Food SystemsEnzyme Production and CharacterizationProtein Hydrolysis and Bioactive Peptides