Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin-Reference-Cited by-同舟云学术

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Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

Published:2019-06 Issue: Volume:91 Page:174-181
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Klinchongkon Khwanjai,Khuwijitjaru Pramote,Adachi Shuji,Bindereif Benjamin,Karbstein Heike P.,van der Schaaf Ulrike S.

Funder

Royal Golden Jubilee Ph.D. program of the Thailand Research Fund, Thailand

the Higher Education Research Promotion

National Research University Project of Thailand

Office of the Higher Education Commission

Thailand Toray Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Advances in the pectin production process using novel extraction techniques: A review;Adetunji;Food Hydrocolloids,2017

2. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

3. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications;Akhtar;Current Opinion in Colloid & Interface Science,2017

4. Food chemistry;Belitz,2009

5. Kinetic modeling of reactions in heated monosaccharide−casein systems;Brands;Journal of Agricultural and Food Chemistry,2002

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1. The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier;International Journal of Food Science;2024-05-27

2. Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures;International Journal of Food Science & Technology;2024-01-21

3. Structure, rheology and gastrointestinal release kinetics of new-type curcumin-based nanofibers nanohydrogel assisted prepared with subcritical water at different treatment times;Food Hydrocolloids;2023-12

4. Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction;Journal of Dispersion Science and Technology;2023-10-02

5. The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review;Food Research International;2022-11

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