Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin-Reference-Cited by-同舟云学术

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Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Published:2007-12 Issue:8 Volume:21 Page:1319-1329
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Funami Takahiro,Zhang Guoyan,Hiroe Mika,Noda Sakie,Nakauma Makoto,Asai Iwao,Cowman Mary K.,Al-Assaf Saphwan,Phillips Glyn O.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002

2. Quality control of gum arabic;Al-Assaf;FFI Journal,2003

3. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions;Buffo;Food Hydrocolloids,2001

4. Feruloylated oligosaccharides from cell-wall polysaccharides, Part II. Structure identification of feruloyrated oligosaccharides from sugar-beet pulp by NMR spectroscopy;Colquhoun;Carbohydrate Research,1994

5. Heterogeneity and homogeneity of an arabinogalactan-protein: Acacia senegal gum;Connolly;Food Hydrocolloids,1987

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