Enzymatic cross-linking of pectin in a high-pressure foaming process-Reference-Cited by-同舟云学术

Enzymatic cross-linking of pectin in a high-pressure foaming process

Published:2020 Issue:3 Volume:11 Page:2040-2047
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wemmer Judith¹²³⁴^ORCID,Holtgrave Sarah¹²³⁴,Wiest Laura¹²³⁴,Michel Martin⁵⁶⁷⁴,Leser Martin E.⁵⁶⁷⁴,Windhab Erich J.¹²³⁴^ORCID

Affiliation:

1. Laboratory of Food Process Engineering

2. ETH Zürich

3. 8092 Zurich

4. Switzerland

5. Nestlé Research Lausanne

6. Vers-chez-les-blanc

7. CH-1000 Lausanne 26

Abstract

This study demonstrates that integrating enzymatic cross-linking in a high-pressure foaming process is a viable option to increase foam stability when well aligning the relevant process parameters and process kinetics.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02033K

Reference26 articles.

1. Creation and characterisation of aerated food products

2. Stabilization of food dispersions by enzymes

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5. Potential applications of laccase in the food industry

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