Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum)-Reference-Cited by-同舟云学术

Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum)

Published:2013-08-01 Issue:1 Volume:49 Page:65-71
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aryee Felix N. A.¹,Nickerson Michael T.¹

Affiliation:

1. Department of Food and Bioproduct Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference21 articles.

1. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010a

2. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010b

3. Influence of κ-carrageenan on the properties of a protein-stabilized emulsion;Dickinson;Food Hydrocolloids,1998

4. Protein-polysaccharide interactions;Doublier;Current Opinion in Colloid & Interface Science,2000

Cited by 38 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. pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality;Food Hydrocolloids;2025-01

2. Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface;Food Hydrocolloids;2024-09

3. Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates;Food Hydrocolloids;2024-09

4. Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions;Food Chemistry;2024-08

5. Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide;Food Hydrocolloids;2024-08