Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin
Wenxin Han, Wenli Shi, Deming Gong, Guowen Zhang
Topics & Concepts
SolubilityChemistryPectinThermal stabilityFourier transform infrared spectroscopyScanning electron microscopePhase (matter)Particle sizeDynamic light scatteringTransmission electron microscopyAnalytical Chemistry (journal)Chemical engineeringChromatographyOrganic chemistryMaterials sciencePhysical chemistryFood scienceNanoparticleEngineeringComposite materialProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes