Complex coacervation of whey proteins and gum arabic

Biomacromolecules

Volumn 4, Issue 2, 2003, Pages 293-303

  Weinbreck, F ^a   de Vries, R ^b   Schrooyen, P ^a   de Kruif, C G ^a,c  

^a NIZO FOOD RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

COMPLEXATION; ELECTROSTATICS; IONIC STRENGTH; LIGHT SCATTERING; PARTICLE SIZE ANALYSIS; PH; PHASE DIAGRAMS; PHASE SEPARATION; POLYELECTROLYTES; SOLUBILITY; TITRATION; TURBIDITY;

COMPLEX COACERVATION;

PROTEINS;

BETA LACTOGLOBULIN; BIOPOLYMER; GUM ARABIC; LACTONE DERIVATIVE; POLYELECTROLYTE;

ACIDIFICATION; ADSORPTION KINETICS; ARTICLE; CENTRIFUGE; COACERVATION; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FREEZE DRYING; IONIC STRENGTH; LIGHT SCATTERING; PARTICLE SIZE; PH; PHASE SEPARATION; PRIORITY JOURNAL; PROTEIN INTERACTION; PROTEIN ISOLATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SURFACE CHARGE; TITRIMETRY; TURBIDITY; WHEY;

ELECTROCHEMISTRY; GUM ARABIC; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; OSMOLAR CONCENTRATION;

ACACIA SENEGAL;

EID: 0037734293     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm025667n     Document Type: Article

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