Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates.

Matias Miguel Alancay,Manuel Oscar Lobo,Norma Cristina Samman

Journal of the science of food and agriculture（2023）

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摘要

The formation of conjugates increased the emulsifying properties and improved the thermal stability of WPC, showing an innovative and alternative food ingredient too. This article is protected by copyright. All rights reserved.

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关键词

acid tomato pectin,emulsion,water tomato pectin, whey protein concentrate, Maillard reaction

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