A carregar...
Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms
Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect perfo...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6617378/ https://ncbi.nlm.nih.gov/pubmed/31163639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060192 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|