Formation and functionality of whey protein isolate-(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 271-277

  Stone, Andrea K ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Associative phase separation; Carrageenan; Complex coacervation; Emulsion stability; Whey protein isolate

Indexed keywords

BIOMOLECULES; ELECTROSTATICS; EMULSIFICATION; MIXING; PHASE INTERFACES; PHASE SEPARATION; PROTEINS;

ASSOCIATIVE PHASE SEPARATIONS; CARRAGEENANS; COMPLEX COACERVATION; ELECTROSTATIC COMPLEXES; EMULSION STABILITY; LAMBDA'S; MIXING RATIOS; STABILIZING EFFECTS; TURBIDIMETRIC MEASUREMENTS; WHEY PROTEIN ISOLATE;

SODIUM CHLORIDE;

EID: 80155211192     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.08.006     Document Type: Article

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