Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel
Yu Han, Jian Zhang
Topics & Concepts
EmulsionPectinChemistryMyofibrilFood chemistryChromatographyOrganic chemistryFood scienceBiochemistryCatalysisIonic liquidGreen chemistryProteins in Food SystemsFood composition and propertiesPickering emulsions and particle stabilization