Journal ArticleDOI
Complex Coacervation of Whey Proteins and Gum Arabic
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TLDR
A strong similarity is seen between the behavior of this system and a colloidal gas-liquid phase separation, and a "metastable" region delimited by a percolation line is seen.About:
This article is published in Biomacromolecules.The article was published on 2003-01-30. It has received 552 citations till now. The article focuses on the topics: Whey protein isolate & Whey protein.read more
Citations
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Journal ArticleDOI
Complexation and coacervation of whey protein isolate with quince seed mucilage
TL;DR: In this article, the electrostatic interactions between quince seed mucilage and whey protein isolate (WPI) were investigated by analysis of ζ-potential, turbidity, coacervation yield, and phas...
Journal ArticleDOI
Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum
Book ChapterDOI
Fish gelatin: Molecular interactions and applications
TL;DR: This chapter discusses current knowledge on the molecular interactions of fish gelatin with polysaccharides and their applications, which have gained growing attention in food, pharmaceutical, and cosmetic industries.
Dissertation
Interactions et assemblages entre l'alpha lactalbumine et le lysozyme: mécanismes, structures et stabilité
TL;DR: In this paper, the authors present a set of connaissances a differentes echelles d'etude sur les mecanisms d'assemblages proteiques and les structures supramoleculaires dans un melange proteique binaire including deux proteines globulaires de charge globale opposee a pH neutre.
References
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Journal ArticleDOI
Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
TL;DR: The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone, and could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes.
Journal ArticleDOI
Protein–polysaccharide interactions
TL;DR: In this article, the authors describe the structure formation in the mixed systems in combination with rheological characterisation and make progress in the description of the mechanisms underlying the phase separation processes by the use of scattering techniques.
Journal ArticleDOI
Phase separation in polyelectrolyte solutions. Theory of complex coacervation
J. T. G. Overbeek,M. J. Voorn +1 more
Journal ArticleDOI
Polysaccharide protein interactions
C. G. de Kruif,Remco Tuinier +1 more
TL;DR: In this article, the interaction between proteins and polysaccharides, as can be observed in food related systems, is systematically discussed by separating biopolymer interactions into respectively enthalpy- and entropy-dominated types.
Journal ArticleDOI
Stability and rheological implications of electrostatic milk protein--polysaccharide interactions.
TL;DR: In this article, the authors studied the factors affecting the nature and strength of electrostatic protein-polysaccharide interactions and proposed a method to predict how solution conditions such as pH and ionic strength influence food macromolecular functional properties.