Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin-Reference-Cited by-同舟云学术

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Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin

Published:2024-08 Issue: Volume:274 Page:133292
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ladda Kshitij,Navale Jagruti,Gharibzahedi Seyed Mohammed Taghi,Krishania Meena,Bangar Sneh Punia,Khubber Sucheta

Funder

Alexander von Humboldt-Stiftung

Publisher

Elsevier BV

Reference57 articles.

1. Phase behavior and complex coacervation of whey protein isolate-Tremella fuciformis polysaccharide solution;Tian;Food Hydrocoll.,2023

2. Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: structure and rheological properties;Feng;Food Hydrocoll.,2023

3. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation;Meiguni;Int. J. Biol. Macromol.,2023

4. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions;Pillai;Food Chem.,2019

5. Complex coacervate formation between hemp protein isolate and gum Arabic: formulation and characterization;Plati;Int. J. Biol. Macromol.,2021

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