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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...

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Vydáno v:Foods
Hlavní autoři: Juyang, Zhang, Wolf, Bettina
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8002390/
https://ncbi.nlm.nih.gov/pubmed/33802694
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030631
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