Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion-Reference-Cited by-同舟云学术

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

Published:2016-05 Issue: Volume:56 Page:405-416
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tamnak Sahar,Mirhosseini Hamed,Tan Chin Ping,Ghazali Hasanah Mohd,Muhammad Kharidah

Funder

Ministry of Science, Technology and Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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4. The Maillard reaction;Ames,1992

5. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;International Journal of Pharmaceutics,2012

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