Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Keke Hou, Xiong Fu, Haiming Chen, Hui Niu
Topics & Concepts
GlycosylationChemistryPectinCircular dichroismConjugateEmulsionCovalent bondProtein secondary structureZeta potentialBiochemistryOrganic chemistryChemical engineeringMathematical analysisNanoparticleMathematicsEngineeringProteins in Food SystemsPolysaccharides and Plant Cell WallsMicroencapsulation and Drying Processes