Composition and structure of whey protein/gum arabic coacervates

Biomacromolecules

Volumn 5, Issue 4, 2004, Pages 1437-1445

  Weinbrreck, Fanny ^a   Tromp, R H ^a   de Kruif, C G ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

IONIC STRENGTH; MIXTURES; PH EFFECTS; POLYSACCHARIDES; STRUCTURE (COMPOSITION); X RAY ANALYSIS;

SMALL ANGLE X-RAY SCATTERING (SAXS); WHEY PROTEINS;

PROTEINS;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; GUM ARABIC; POLYELECTROLYTE; POLYSACCHARIDE;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; CHEMICAL PROCEDURES; CHEMICAL STRUCTURE; COACERVATION; CONTROLLED STUDY; CORRELATION ANALYSIS; IONIC STRENGTH; PH; PHASE SEPARATION; PRIORITY JOURNAL; PROTEIN STRUCTURE; WHEY; X RAY CRYSTALLOGRAPHY;

GUM ARABIC; HYDROGEN-ION CONCENTRATION; KINETICS; MILK PROTEINS; OSMOLAR CONCENTRATION; POLYMERS; SODIUM CHLORIDE; TIME FACTORS; X-RAY DIFFRACTION;

ACACIA SENEGAL;

EID: 4143079299     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm049970v     Document Type: Article

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