Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins

Author:

Neirynck N,Van der Meeren P,Bayarri Gorbe S,Dierckx S,Dewettinck K

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

2. Axelos, M.,. Hervouet, K., Mazoyer, J., Neumann, T., & Lefebvre, J (2002). Polymer conjugates based on pectin and their application as emulsifiers. Fr Patent 2,817,870.

3. Emulsion stabilization by polysaccharides and protein–polysaccharide complexes;Dickinson,1995

4. Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides;Dickinson;Food Hydrocolloids,1991

5. Influence of high-pressure treatment on β-lactoglobulin-pectin associations in emulsions and gels;Dickinson;Food Hydrocolloids,2000

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