Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents-Reference-Cited by-同舟云学术

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Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3027-S3041
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Oduse Kayode¹,Campbell Lydia²,Lonchamp Julien³,Euston Stephen R.²^ORCID

Affiliation:

1. Genius Foods, Edinburgh, United Kingdom

2. Institute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom

3. School of Health Sciences, Queen Margaret University, Edinburgh, United Kingdom

Funder

Tertiary Education Trust Fund

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1396478

Reference48 articles.

1. Targeted nanoparticle-based drug delivery and diagnosis

2. Nanostructured materials for applications in drug delivery and tissue engineering

3. Functional Biopolymer Particles: Design, Fabrication, and Applications

4. SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW-FAT STIRRED YOGURT

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1. Effect of bacterial cellulose on the foaming properties of egg white and soy proteins;Carbohydrate Polymer Technologies and Applications;2024-06

2. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

3. Colloidal Phenomena in Food;ACS Symposium Series;2023-11-30

4. Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar;Journal of the Science of Food and Agriculture;2023-08-28

5. W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus;International Journal of Biological Macromolecules;2023-03

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