Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
Recent research has demonstrated how cross-linking of pectic polysaccharides to obtain gel formation can be promoted by enzymatic catalysis reactions, and provide opportunities for functional upgrading of pectic polysaccharides present in agro-industrial sidestreams. This review highlights the mecha...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/46652/ https://dx.doi.org/10.1016/j.bcab.2012.03.007 |
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| Institution: | Universiti Teknologi Malaysia |
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