| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405201 | LWT - Food Science and Technology | 2012 | 8 Pages |
Abstract
⺠WPI/beet pectin complex coacervations were formed at pH 3.5. ⺠Laccase cross-linked beet pectin in complex coacervations by oxidized ferulic acid group on beet pectin. ⺠Enzymatically cross-linked WPI/beet pectin complex coacervations exhibited fine microstructures and elastic behavior. ⺠The addition of 300 U laccase made WPI/beet pectin complex coacervations more rigidity.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Bingcan Chen, Hongjun Li, Yangping Ding, Huayi Suo,