Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate.
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DOI: 10.1016/j.ijbiomac.2018.11.040
Abstract: The effects of different pectins on the conjugates formed between pectin and whey protein isolate (WPI) under the dry-heating condition (80 °C, 79% relative humidity) were investigated in this study. The different pectin samples were sugar… read more here.
Keywords: different pectins; wpi; pectin; pectin whey ... See more keywords