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Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms

Juyang Zhang1, Bettina Wolf2

  • 1Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. juyangzhang@outlook.com.

Foods (Basel, Switzerland)
|June 6, 2019
PubMed

Keywords:
Maillard reactionacidic pH and thermal processingelectrostatic interactionenzymatic cross-linkingpolysaccharide-protein complexsodium caseinatesugar beet pectin

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