Characterisation and protein complexation of an anthocyanin-bound pectin extracted from New Zealand blackcurrant (Ribes nigrum) : a thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand

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Title

Characterisation and protein complexation of an anthocyanin-bound pectin extracted from New Zealand blackcurrant (Ribes nigrum) : a thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand

Content partner

Massey University

Collection

Massey Research Online

Description

The main objective of this thesis was to investigate the cause of physical instability in blackcurrant juice-milk system. Poor phase stability in fruit juice-milk beverages is a major challenge for the clean-label beverage industry as milk protein can interact with fruit components, like polysaccharides and polyphenols, generating unwanted characteristics such as coagulation of milk proteins and phase separation. Hence, the principal step to understand the causes of poor phase stability was t...

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Format

Research paper

Research format

Thesis

Thesis level

Doctoral

Date created

2022

Creator

Salleh, Nurhazwani

URL

https://hdl.handle.net/10179/18339

Related subjects

European black currant / Fruit juices / Composition / Pectin / Anthocyanins / Milk proteins / 300607 Food technology

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