Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Yan Tian, Zhen Zhang, Ahmed Taha, Yijie Chen, Hao Hu, Siyi Pan

Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research