The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 207-217

  Li, Xingfei ^a   Hua, Yufei ^a   Chen, Yeming ^a   Kong, Xiangzhen ^a   Zhang, Caimeng ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Isothermal titration calorimetry (ITC); Selective complex coacervation; Soybean whey proteins; Turbidity measurement; carrageenan

Indexed keywords

AMYLASES; CALORIMETERS; CALORIMETRY; ENZYME INHIBITION; MIXING; PRECIPITATION (CHEMICAL); TITRATION;

CARRAGEENANS; COMPLEX COACERVATION; ISOTHERMAL TITRATION CALORIMETRY; KUNITZ TRYPSIN INHIBITORS; SELECTIVE COMPLEX COACERVATION; SOYBEAN WHEY PROTEIN; TURBIDITY MEASUREMENTS; WHEY PROTEINS; Ι-CARRAGEENAN;

ISOTHERMS;

EID: 84951820603     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.023     Document Type: Article

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