Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

Food Research International

Volumn 78, Issue , 2015, Pages 18-26

  Azarikia, Fatemeh ^a   Wu, Bi cheng ^b   Abbasi, Soleiman ^a   McClements, David Julian ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beet pectin; Cross linking; Electrostatic interaction; Laccase; Microgels

Indexed keywords

AGGLOMERATION; BIOMOLECULES; COMPLEXATION; COULOMB INTERACTIONS; ELECTROSTATICS; ENZYMES; MECHANICAL STABILITY; STABILIZATION; ZETA POTENTIAL;

BEET PECTIN; ELECTROSTATIC COMPLEXATION; ENVIRONMENTAL CONDITIONS; ENVIRONMENTAL STRESS; LACCASES; MICRO-GELS; PARTICLE AGGREGATION; TEXTURE MODIFICATION;

GELS;

EID: 84949236007     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.11.013     Document Type: Article

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