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Food Biophysics

Volumn 9, Issue 1, 2014, Pages 29-38

Effect of Pectin Type on Association and pH Stability of Whey Protein-Pectin Complexes

(2) Salminen, Hanna a Weiss, Jochen a

a UNIVERSITY OF HOHENHEIM (Germany)

Author keywords

Biopolymers; Complexation; Nanoparticles; Pectin; Stability; Whey protein isolate

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; COMPLEXATION; CONVERGENCE OF NUMERICAL METHODS; HIERARCHICAL SYSTEMS; NANOPARTICLES; PARTICLE SIZE; PROTEINS; STABILITY;

BIOPOLYMER PARTICLES; COMPLEX FORMATIONS; ELECTRICAL CHARGES; HIERARCHICAL STRUCTURES; ISO-ELECTRIC POINTS; OPTIMAL CONDITIONS; PECTIN; WHEY PROTEIN ISOLATE;

DAIRIES;

EID: 84894622246 PISSN: 15571858 EISSN: 15571866 Source Type: Journal
DOI: 10.1007/s11483-013-9314-3 Document Type: Article

Times cited : (47)

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