Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength

Food Research International

Volumn 55, Issue , 2014, Pages 207-214

  Yuan, Yang ^a   Wan, Zhi Li ^a   Yang, Xiao Quan ^a   Yin, Shou Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Associative interaction; Chitosan; Coacervate; Complex; Soy protein fractions

Indexed keywords

CHITOSAN; COMPLEX NETWORKS; HEAT TREATMENT; IONIC STRENGTH; MIXING; MIXTURES;

ASSOCIATIVE INTERACTIONS; CHARGE NEUTRALIZATION; COACERVATE; COLLOIDAL STABILITY; COMPLEX; NUCLEATION AND GROWTH; SOLUBLE COMPLEXES; SOY PROTEIN;

PROTEINS;

GLYCINE MAX;

EID: 84888410586     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.016     Document Type: Article

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