Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 124-129

  Souza, Clitor J F ^a   Garcia Rojas, Edwin E ^a,b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Aggregation; Complex coacervate and electrostatic interactions; Egg white; Polysaccharide

Indexed keywords

ASSOCIATION REACTIONS; DISSOCIATION; PROTEINS; SODIUM CHLORIDE; TITRATION;

COACERVATE; COMPLEX COACERVATE AND ELECTROSTATIC INTERACTION; COMPLEX COACERVATES; COMPLEX FORMATIONS; EGG WHITE; INSOLUBLE COMPLEXES; NACL CONCENTRATION; OVALBUMINS; PROTEIN CONCENTRATIONS; X- RAY DIFFRACTIONS;

X RAY DIFFRACTION;

EID: 84922563786     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.010     Document Type: Article

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