Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin

Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying...

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Detalles Bibliográficos
Autores principales: Olawuyi, Ibukunoluwa Fola, Park, Jong Jin, Park, Gwang Deok, Lee, Won Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140940/
https://www.ncbi.nlm.nih.gov/pubmed/35627067
http://dx.doi.org/10.3390/foods11101497

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140940/
https://www.ncbi.nlm.nih.gov/pubmed/35627067
http://dx.doi.org/10.3390/foods11101497

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