Effects of de‐esterification treatment of lemon pectin on its stable capability against protein precipitation in acidified milk drinks
Abstract In this work, we extracted pectin from lemon peel and used pectin methyl‐esterase (PME) to obtain pectins with different degree of methyl esterification (DM). The effects of different de‐esterification treatments of lemon pectin (LP) on physicochemical properties, structural characteristics...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-06-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.97 |