Browsing Division of Food Systems and Bioengineering (MU) by Title "Emulsification properties of heated whey protein-pectin formed at neutral pH"
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Emulsification properties of heated whey protein-pectin formed at neutral pH
(University of Missouri--Columbia, 2018)Interactions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH < pI. Much less ...