Complexation of Whey Proteins with Carrageenan-Reference-Cited by-同舟云学术

Complexation of Whey Proteins with Carrageenan

Published:2004-05-04 Issue:11 Volume:52 Page:3550-3555
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Weinbreck Fanny¹,Nieuwenhuijse Hans¹,Robijn Gerard W.¹,de Kruif Cornelis G.¹

Affiliation:

1. NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands, FCDF Corporate Research, P.O. Box 87, 7400 AB Deventer, The Netherlands, and Van't Hoff Laboratory, Debye Research Institute, University of Utrecht, Padualaan 8, 3584 CH Utrecht, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034969t

Reference44 articles.

1. Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and Beverages

2. Some thermodynamic considerations in food formulation

3. pH-Induced Coacervation in Complexes of Bovine Serum Albumin and Cationic Polyelectrolytes

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