Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee its stability for a long time. In fact, pectin is not an effective emulsifier because of its hydrophilic structure. On the other hand, pea protein isolate (PPI) does not also have a proper emulsifying activi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43270/1/Physicochemical%20properties%2C%20rheological%20behavior%20and%20morphology%20of%20pectin-pea%20protein%20isolate%20mixtures%20and%20conjugates%20in%20aqueous%20system%20and%20oil%20in%20water%20emulsion.pdf http://psasir.upm.edu.my/id/eprint/43270/ http://www.sciencedirect.com/science/article/pii/S0268005X15302009 |
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http://psasir.upm.edu.my/id/eprint/43270/1/Physicochemical%20properties%2C%20rheological%20behavior%20and%20morphology%20of%20pectin-pea%20protein%20isolate%20mixtures%20and%20conjugates%20in%20aqueous%20system%20and%20oil%20in%20water%20emulsion.pdfhttp://psasir.upm.edu.my/id/eprint/43270/
http://www.sciencedirect.com/science/article/pii/S0268005X15302009