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Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

Article ID Journal Published Year Pages File Type
6987410 Food Hydrocolloids 2016 41 Pages PDF
Keywords
Dipotassium hydrogen phosphate (Pubchem CID: 24450)Ammonium persulfate (PubChem CID: 62648)Citric acid (PubChem CID: 311)EmulsionEmulsifying activityPea protein isolateRheological propertiesSodium dodecyl sulfate (PubChem CID: 3423265)ConjugationPotassium dihydrogen phosphate (Pubchem CID: 516951)Pectin
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
Authors
Sahar Tamnak, Hamed Mirhosseini, Chin Ping Tan, Hasanah Mohd Ghazali, Kharidah Muhammad,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Dipotassium hydrogen phosphate (Pubchem CID: 24450)
Ammonium persulfate (PubChem CID: 62648)
Citric acid (PubChem CID: 311)
Emulsion
Emulsifying activity
Pea protein isolate
Rheological properties
Sodium dodecyl sulfate (PubChem CID: 3423265)
Conjugation
Potassium dihydrogen phosphate (Pubchem CID: 516951)
Pectin
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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