Simple and complex coacervation in systems involving plant proteins-Reference-Cited by-同舟云学术

Simple and complex coacervation in systems involving plant proteins

Published:2024 Issue:9 Volume:20 Page:1966-1977
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Doshi Nirzar¹²,Guo Wei³⁴,Chen Feipeng⁴,Venema Paul²,Shum Ho Cheung³⁴^ORCID,de Vries Renko¹^ORCID,Li Xiufeng³⁵^ORCID

Affiliation:

1. Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen 6708 WE, The Netherlands

2. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, The Netherlands

3. Advanced Biomedical Instrumentation Centre, Hong Kong Science Park, New Territories, Shatin, Hong Kong, China

4. Department of Mechanical Engineering, The University of Hong Kong, Pokfulam Road, Hong Kong, China

5. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China

Abstract

This review covers simple and complex coacervation in plant proteins: legume, oil seed, and cereal. We grouped the proteins by sources and properties and examined how processing affects phase behaviors.

Funder

Ministerie van Economische Zaken en Klimaat

Innovation and Technology Commission

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D3SM01275A

Reference117 articles.

1. Recovery of protein from green leaves: Overview of crucial steps for utilisation

2. Concepts for further sustainable production of foods

3. Structuring processes for meat analogues

4. Phase-separation facilitated one-step fabrication of multiscale heterogeneous two-aqueous-phase gel

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