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Influence of xanthan gum or low-methoxy pectin on protein-stabilized emulsions

✍ Scribed by G. Muschiolik

Book ID
114200723
Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
439 KB
Volume
3
Category
Article
ISSN
0268-005X

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πŸ“œ SIMILAR VOLUMES

Effects of low methoxy pectin on protein
Effects of low methoxy pectin on protein stabilized o/w emulsions
✍ Schultz, M. ;Schmidt, G. ;Schmandke, H. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 231 KB

The interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day ; in the case of the acetylated globulin that is valid within 6 days.