Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yulinglong Ouyang"'
Publikováno v:
Food Science and Technology International. 27:3-12
This research examines changes to the functional (solubility, emulsifying and foaming) properties of pea protein isolate when complexed with commercial citrus pectin of different structural attributes. Specifically, a high methoxy (P90; degree of est
Supplemental material, sj-pdf-1-fst-10.1177_1082013220924888 for Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes by Prasanth KS Pillai, Yulinglong Ouyang, And
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3aa5a5bdfa99725066679ec4173d2a1
Supplemental material, sj-pdf-1-fst-10.1177_1082013220924888 for Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes by Prasanth KS Pillai, Yulinglong Ouyang, And
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c60f8d7388e7a0a730f1171294592b6b