Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and feruli...

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Detalles Bibliográficos
Autores principales: Zhou, Yongjie, Mei, Yuqi, Luo, Tian, Chen, Wenxue, Zhong, Qiuping, Chen, Haiming, Chen, Weijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8126207/
https://www.ncbi.nlm.nih.gov/pubmed/34068822
http://dx.doi.org/10.3390/molecules26092829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8126207/
https://www.ncbi.nlm.nih.gov/pubmed/34068822
http://dx.doi.org/10.3390/molecules26092829

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