Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions
Author:
Funder
Agricultural University of Athens
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference59 articles.
1. Complex coacervates of lactotransferrin and β-lactoglobulin;Anema;Journal of Colloid and Interface Science,2014
2. Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides;Aryee;Food Research International,2012
3. Formation of native whey protein isolate – low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods;Bédié;Food Hydrocolloids,2008
4. Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation;Bordón;Powder Technology,2021
5. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in Food Science & Technology,2019
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties;Food Hydrocolloids;2024-12
2. Review on the impact of the molecular structure of pectin on the associative phase separation with proteins;Food Hydrocolloids;2024-11
3. High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates;Carbohydrate Polymers;2024-10
4. Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin;International Journal of Biological Macromolecules;2024-08
5. The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products;Journal of Food Measurement and Characterization;2024-06-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3