Production and characterization of microparticles containing pectin and whey proteins

Food Research International

Volumn 49, Issue 1, 2012, Pages 560-566

  Souza, Flavia N ^a   Gebara, Clarice ^a   Ribeiro, Maria C E ^a   Chaves, Karina S ^a   Gigante, Mirna L ^a   Grosso, Carlos R F ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Electrostatic interaction; Ionic gelation; Low methoxyl amidated pectin; Microencapsulation; Whey protein concentrate

Indexed keywords

IN-VITRO; INITIAL PH; LOW METHOXYL AMIDATED PECTIN; MEAN SIZE; MICRO-PARTICLES; MICROENCAPSULATION; NEGATIVE CHARGE; PH LEVELS; PROTEIN ADSORPTION; PROTEIN SOLUBILITY; PROTEIN SOLUTION; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

ADSORPTION; COULOMB INTERACTIONS; ELECTROSTATIC SEPARATORS; GELATION; HEAT TREATMENT; SOLUBILITY; ZETA POTENTIAL;

PROTEINS;

EID: 84866279310     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.041     Document Type: Article

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