Thermodynamic incompatibility and complex formation in pectin/caseinate mixtures

Biomacromolecules

Volumn 8, Issue 11, 2007, Pages 3345-3354

  Rediguieri, Camila F ^a   de Freitas, Osvaldo ^a   Lettinga, M Paul ^b   Tuinier, Remco ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b FORSCHUNGSZENTRUM JÜLICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

COMPLEXATION; MIXTURES; PH EFFECTS; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; THERMAL EFFECTS; THERMODYNAMICS;

BIOPOLYMER CONCENTRATION; CASEINATE; PECTIN; THERMODYNAMIC INCOMPATIBILITY;

BIOPOLYMERS;

BIOPOLYMER; CASEIN; PECTIN;

ACIDIFICATION; ARTICLE; COMPLEX FORMATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; EMULSION; MOLECULAR STABILITY; PARTICLE SIZE; PH MEASUREMENT; PHASE SEPARATION; PRIORITY JOURNAL; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TEMPERATURE MEASUREMENT; THERMODYNAMICS; VISCOSITY;

ANIMALS; CASEINS; CATTLE; HYDROGEN-ION CONCENTRATION; KINETICS; PECTINS; PHASE TRANSITION; PROTEIN BINDING; TEMPERATURE; THERMODYNAMICS; VISCOSITY;

EID: 36649034233     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm7004438     Document Type: Article

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