Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior
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This work aimed to determine the effect of glycosylation on the emulsifying property and interfacial behaviors of whey protein (WP) - gallic acid (GA) conjugates. By grafting pectin (PC) with WP-GA conjugates via a glycosylation reaction, WP-GA-PC ternary cova... ...
