Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate

Li, ZQ; Xi, J; Chen, HM; Chen, WJ; Chen, WX; Zhong, QP; Zhang, M

Chen, HM; Chen, WJ (通讯作者)，Hainan Univ, Coll Food Engn, HNU HSF Collaborat Innovat Lab, 58 People Rd, Haikou 570228, Hainan, Peoples R China.;Chen, HM (通讯作者)，Huachuang Inst Areca Res Hainan, 88 People Rd, Haikou 570208, Hainan, Peoples R China.;Chen, WJ (通讯作者)，Chunguang Agroprod Proc Inst, Wenchang 571333, Peoples R China.

FOOD RESEARCH INTERNATIONAL, 2022; 156 ():

Abstract

The present study aimed to investigate the effect of glycosylation with four different sources of pectin on the structural, interfacial and emulsifyin......

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