Stabilization of Whey Protein Isolate−Pectin Complexes by Heat-Reference-Cited by-同舟云学术

Stabilization of Whey Protein Isolate−Pectin Complexes by Heat

Published:2010-05-12 Issue:11 Volume:58 Page:7051-7058
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gentès Marie-Claude¹²,St-Gelais Daniel²,Turgeon Sylvie L.¹

Affiliation:

1. Dairy Research Centre STELA, Faculty of Agriculture and Food Science, Pavillon Paul Comtois, Local 1316, Université Laval, Quebec, Quebec, Canada G1K 7P4

2. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf100957b

Reference30 articles.

1. Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

2. Protein-polysaccharide interactions: a new approach in food formulations

3. Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review

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