The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review-Reference-Cited by-同舟云学术

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The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review

Published:2022-02 Issue: Volume:210 Page:112253
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Du Qiwei,Zhou Linhui,Lyu Fei,Liu Jianhua,Ding Yuting

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference121 articles.

1. H. Deeth, N. Bansal, Whey Proteins: An Overview, 2019.

2. J. Price, History of the Development and Application of Whey Protein Products, 2019.

3. Effect of composition of commercial whey protein preparations upon gelation at various pH values;Ramos;Food Res. Int.,2012

4. Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate;Shimada;J Agric. Food Chem.,1988

5. The kinetics of heat-induced structural changes of beta-lactoglobulin;Sava;J. Dairy Sci.,2005

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