Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, Haotian Liu, Jun Liu, Zengwang Guo, Linyi Zhou
Topics & Concepts
PectinCurcuminChemistryComposite numberChemical engineeringViscoelasticityChromatographyFood scienceMaterials scienceBiochemistryComposite materialEngineeringPolysaccharides and Plant Cell WallsProteins in Food SystemsPolysaccharides Composition and Applications