Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions
Farhad Alavi, Lingyun Chen
Topics & Concepts
PectinBiopolymerRheologyEmulsionPea proteinChemistryChemical engineeringEgg whiteElastic modulusMaterials sciencePolymerFood scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications