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...
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| Format: | Thesis |
| Language: | English |
| Published: |
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/65384/1/FSTM%202015%2019IR.pdf |
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