Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate
Author:
Affiliation:
1. Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
2. Department of Food Science and Technology Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
Funder
Ferdowsi University of Mashhad
Iran National Science Foundation
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15776
Reference25 articles.
1. Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio
2. Cress seed (Lepidium sativum) mucilage, an overview
3. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides
4. Optimisation of the complex coacervation between canola protein isolate and chitosan
5. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
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