| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542745 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Acetylated samples had improved water solubility, foaming and emulsifying properties. ⺠Acetylation and pH changes had great effects on the functionality of the samples. ⺠Maximum functionality of the acetylated samples was observed at alkaline pH.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mahsa Majzoobi, Elaheh Abedi, Asgar Farahnaky, Mahmoud Aminlari,