Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions
Although pectin considered as a heteropolysaccharide gum, which is used as a gelling agent, thickening agent, and stabilizer in many food products. However, it cannot be used as a proper emulsifier due to the lack of hydrophobic moieties and thus having lower tendency to adsorb at the oil droplets s...
Saved in:
Main Author: | Tamnak, Sahar |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/65384/1/FSTM%202015%2019IR.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of sweet potato pectin on multilayer emulsion stability
by: Hamidon, Nurul Hazirah
Published: (2018) -
Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
by: Mohd Radzi, Najihah
Published: (2015) -
The effect of copigmentation on the stability of butterfly pea anthocyanins
by: Hassan, Nor Diana
Published: (2009) -
The isolation and characterisation of pectin Methylesterase from papaya /
by: Lim, Yin Mei
Published: (1988) -
Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder
by: Tirgar, Mina
Published: (2012)