Improved stability and mechanical properties of citrus pectin-zein emulsion gels by double crosslinking with calcium and transglutaminase
Ying Kuang, Yichen Yang, Xiaosa Wang, Menglong Liu, Tao Wang, Zheting Zhang, Kao Wu, Kai Chen, Pengpeng Deng, Xiao‐Jun Zhao, Fatang Jiang, Li Cao
Topics & Concepts
EmulsionPectinRheologyChemical engineeringTissue transglutaminaseChemistryViscosityComposite numberSolubilityParticle sizePea proteinPickering emulsionMaterials scienceComposite materialOrganic chemistryFood scienceEnzymeEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications