Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
Wahyu Wijaya, Sevde Turan, Arima Diah Setiowati, Koen Dewettinck, Ashok R. Patel, Paul Van der Meeren
Topics & Concepts
Whey protein isolateEmulsionPectinWhey proteinChemical engineeringMaterials scienceChemistryChromatographyFood scienceOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties