Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk.

Chen, Pusen; Chen, Wenxue; Jiang, Shan; Zhong, Qiuping; Chen, Haiming; Chen, Weijun

Chen, Pusen; Chen, Wenxue; Jiang, Shan; Zhong, Qiuping; Chen, Haiming; Chen, Weijun.

Afiliação

Chen P; College of Food Science and Technology, Hainan University, Haikou 570228, China. chenpusen22@163.com.
Chen W; College of Food Science and Technology, Hainan University, Haikou 570228, China. hnchwx@163.com.
Jiang S; College of Food Science and Technology, Hainan University, Haikou 570228, China. 15848911030@163.com.
Zhong Q; College of Food Science and Technology, Hainan University, Haikou 570228, China. hainufood88@163.com.
Chen H; College of Food Science and Technology, Hainan University, Haikou 570228, China. hmchen168@126.com.
Chen W; College of Food Science and Technology, Hainan University, Haikou 570228, China. chenwj@hainu.edu.cn.

Molecules ; 23(10)2018 Oct 10.

Article em En | MEDLINE | ID: mdl-30308985

Assuntos

Beta vulgaris/química; Cocos/química; Emulsões/química; Lacase/farmacologia; Pectinas/farmacologia; Tamanho da Partícula; Reologia; Eletricidade Estática; Tensão Superficial; Fatores de Tempo

Palavras-chave

concentrated coconut milk; laccase; model emulsions; protein; sugar beet pectin

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Cocos / Beta vulgaris / Lacase / Emulsões Tipo de estudo: Prognostic_studies Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China

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