Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin

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...

書目詳細資料
Main Authors:	Ibukunoluwa Fola Olawuyi, Jong Jin Park, Gwang Deok Park, Won Young Lee
格式:	Article
語言:	English
出版:	MDPI AG 2022-05-01
叢編:	Foods
主題:	okra pectin enzyme modification molecular structure emulsifying properties
在線閱讀:	https://www.mdpi.com/2304-8158/11/10/1497

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