Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties
Author:
Funder
Agro-scientific Research in the Public Interest
National Key technologies R&D Project
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
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3. Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose;Berendsen;Food Hydrocolloids,2014
4. Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings;Chen;Journal of agricultural and food chemistry,2010
5. New insights into the functionality of protein to the emulsifying properties of sugar beet pectin;Chen;Food Hydrocolloids,2016
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