Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
Yan Tian, Zhen Zhang, Ahmed Taha, Yijie Chen, Hao Hu, Siyi Pan
Topics & Concepts
PectinChemistryChemical engineeringInterface (matter)Water in oilChromatographyFood scienceEmulsionOrganic chemistryAdsorptionGibbs isothermEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications