Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin
Li, M.; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH
Karboune, S.; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada
Language :
English
Title :
Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin
Publication date :
2021
Journal title :
Food Hydrocolloids
ISSN :
0268-005X
eISSN :
1873-7137
Publisher :
Elsevier B.V.
Volume :
112
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
Canada Foundation for Innovation, CFI36708Natural Sciences and Engineering Research Council of Canada, NSERC
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