Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread-Reference-Cited by-同舟云学术

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Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

Published:2022-01-16 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ingrassia Romina¹²³,Torres Paola²⁴,Bojanich Luciano¹,Ratti Jimena¹,Baldor Sofía¹²⁵,Ramunno Carla¹,Dotta Gina¹,Vidal Tesón Andrea¹⁵,Forastieri Pamela¹²⁵,Soazo Marina¹²⁶,Spelzini Darío¹²⁵^ORCID,Narambuena Claudio²⁴⁷,Boeris Valeria¹²⁵

Affiliation:

1. Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina

2. CONICET Rosario Argentina

3. Facultad de Ciencias Veterinarias UNR Casilda Argentina

4. Facultad Regional San Rafael Universidad Tecnológica Nacional San Rafael Argentina

5. Facultad de Química e Ingeniería del Rosario Universidad Católica Argentina Rosario Argentina

6. IQUIR‐CONICET Rosario Argentina

7. INFAP UNSL‐CONICET San Luis Argentina

Funder

Universidad Nacional de Rosario

Fondo para la Investigación Científica y Tecnológica

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16297

Reference71 articles.

1. Thermodynamic Characterization of Acacia Gum−β-Lactoglobulin Complex Coacervation

2. Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum

3. Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

4. Effect of the Cluster Size on the Micro Phase Separation in Mixtures of β-Lactoglobulin Clusters and κ-Carrageenan

5. Recovery and Nutritional Evaluation of Proteinaceous Solids Separated from Whey by Coagulation with Chitosan

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