Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries

Food Hydrocolloids

Volumn 46, Issue , 2015, Pages 28-36

  Dong, Die ^a   Li, Xingfei ^a   Hua, Yufei ^a   Chen, Yeming ^a   Kong, Xiangzhen ^a   Zhang, Caimeng ^a   Wang, Qi ^b  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Gum arabic; Isothermal titration calorimetry (ITC); Phase boundaries; Protein polysaccharide complexing; Soy proteins; Turbidity measurement

Indexed keywords

CALORIMETERS; CALORIMETRY; ISOTHERMS; PHASE SEPARATION; SODIUM CHLORIDE; TITRATION; TURBIDITY;

CONDITION; GUM ARABIC; ISOTHERMAL TITRATION CALORIMETRY; MASS RATIO; PROTEIN-POLYSACCHARIDE COMPLEXING; SALT CONCENTRATION; SOY PROTEIN; TERNARY PHASIS; TURBIDITY MEASUREMENTS;

PROTEINS;

ACACIA SENEGAL;

EID: 84920143042     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.019     Document Type: Article

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