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Food Biophysics

Volumn 9, Issue 3, 2014, Pages 203-212

Formation and Functional Attributes of Canola Protein Isolate-Gum Arabic Electrostatic Complexes

(3) Stone, Andrea K a Teymurova, Anzhelika a Nickerson, Michael T a

a UNIVERSITY OF SASKATCHEWAN (Canada)

Author keywords

Canola protein isolate; Complex coacervation; Emulsions; Foaming; Gum Arabic; Rheology; Solubility

Indexed keywords

ADHESIVES; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; MIXING; PROTEINS; RHEOLOGY; RUNWAY FOAMING; SOLUBILITY;

CANOLA PROTEIN ISOLATES; COMPLETE DISSOLUTION; COMPLEX COACERVATION; ELECTROSTATIC COMPLEXES; ENTANGLED POLYMER SOLUTIONS; FUNCTIONAL PROPERTIES; GUM ARABIC; INTERCONNECTED NETWORK;

COMPLEX NETWORKS;

ACACIA SENEGAL; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 84905120764 PISSN: 15571858 EISSN: 15571866 Source Type: Journal
DOI: 10.1007/s11483-014-9334-7 Document Type: Article

Times cited : (29)

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