Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin
Mingqin Li, Christophe Blecker, Salwa Karboune
Topics & Concepts
LaccasePectinChemistrySugar beetPea proteinAdsorptionFood scienceOrganic chemistryBiochemistryEnzymeBiologyHorticultureProteins in Food SystemsPickering emulsions and particle stabilizationBotanical Research and Applications