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Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7
Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002390/ https://www.ncbi.nlm.nih.gov/pubmed/33802694 http://dx.doi.org/10.3390/foods10030631 |