Complexation of whey proteins with carrageenan

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3550-3555

  Weinbreck, Fanny ^a   Nieuwenhuijse, Hans ^b   Robijn, Gerard W ^b   De Kruif, Cornelis G ^a,c  

^a NIZO FOOD RESEARCH   (Netherlands)

^b FCDF Research Centre Deventer   (Netherlands)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Carrageenan; Complexation; Electrostatic interactions; Whey proteins

Indexed keywords

BIOPOLYMER; CALCIUM; CARRAGEENAN; POLYSACCHARIDE; PROTEIN; SODIUM CHLORIDE;

ARTICLE; CALCIUM TRANSPORT; COMPLEX FORMATION; ELECTRICITY; IONIC STRENGTH; PH; PRECIPITATION; PROTEIN INTERACTION; TEMPERATURE DEPENDENCE; WHEY;

CARRAGEENAN; ELECTROSTATICS; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; OSMOLAR CONCENTRATION; POLYSACCHARIDES; SODIUM CHLORIDE; TEMPERATURE;

EID: 2542444765     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034969t     Document Type: Article

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