Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin
Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/10/1497 |