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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Udgivet i:Molecules
Main Authors: Zhou, Yongjie, Mei, Yuqi, Luo, Tian, Chen, Wenxue, Zhong, Qiuping, Chen, Haiming, Chen, Weijun
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8126207/
https://ncbi.nlm.nih.gov/pubmed/34068822
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26092829
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