Formation and functionality of soluble and insoluble electrostatic complexes within mixtures of canola protein isolate and (κ-, ι- and λ-type) carrageenan

Food Research International

Volumn 54, Issue 1, 2013, Pages 195-202

  Stone, Andrea K ^a   Cheung, Lamlam ^a   Chang, Chang ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Canola protein; Carrageenan; Complex coacervation; Functionality

Indexed keywords

CANOLA PROTEIN; CANOLA PROTEIN ISOLATES; CARRAGEENANS; COMPLEX COACERVATION; ELECTROSTATIC COMPLEXES; FUNCTIONAL PROPERTIES; FUNCTIONALITY; TURBIDIMETRIC MEASUREMENTS;

ELECTROSTATICS; MIXING; PROTEINS; SOLUBILITY;

EMULSIFICATION;

EID: 84880681312     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.009     Document Type: Article

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