Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum-Reference-Cited by-同舟云学术

Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum

Published:2017-02-15 Issue:9 Volume:38 Page:1234-1241
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Khalesi Hoda¹,Emadzadeh Bahareh²,Kadkhodaee Rassoul²,Fang Yapeng³

Affiliation:

1. Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

2. Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

3. Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, China

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2016.1230064

Reference60 articles.

1. Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

2. Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

3. Gel formation in heat-treated bovine serum albumin–κ-carrageenan systems

4. Protein + Polysaccharide Coacervates and Complexes

5. The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

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