Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on …

Q Du, Y Wu, X Zeng, M Tu, Z Wu, J Liu, D Pan… - Food Research …, 2023 - Elsevier
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high
methoxy pectin (HMP) were used to study the interface binding under high temperature …
被引用次数：6 相关文章

Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on …

Q Du, Y Wu, X Zeng, M Tu, Z Wu… - Food research …, 2023 - pubmed.ncbi.nlm.nih.gov
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high
methoxy pectin (HMP) were used to study the interface binding under high temperature …

Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: effects on …

Q Du, Y Wu, X Zeng, M Tu, Z Wu, J Liu, D Pan, Y Ding - 2023 - cabidigitallibrary.org
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high
methoxy pectin (HMP) were used to study the interface binding under high temperature …

Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on …

Q Du, Y Wu, X Zeng, M Tu, Z Wu, J Liu… - Food Research …, 2022 - europepmc.org
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high
methoxy pectin (HMP) were used to study the interface binding under high temperature …