Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 119-127

  Oliveira, Ana L ^a   von Staszewski, Mariana ^b   Pizones Ruiz Henestrosa, Víctor M ^b   Pintado, Manuela ^a   Pilosof, Ana M R ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

(+) catechin; Chitosan; Interactions; Pectin; Lactoglobulin

Indexed keywords

ANTIOXIDANTS; DYNAMIC LIGHT SCATTERING; FLAVONOIDS; OILS AND FATS; PARTICLE SIZE; PHENOLS; PROTEINS;

(+)-CATECHIN; ANTIOXIDANT PROPERTIES; BULK PROPERTIES; INTERACTION; INTERFACIAL PROPERTY; LACTOGLOBULIN; PECTIN; SURFACE DILATATIONAL MODULUS; TERNARY MIXTURES; Β-LACTOGLOBULIN;

CHITOSAN;

EID: 84947734192     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.007     Document Type: Article

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