Designing Whey Protein-Polysaccharide Particles for Colloidal Stability

Annual Review of Food Science and Technology

Volumn 7, Issue , 2016, Pages 93-116

  Wagoner, Ty ^a   Vardhanabhuti, Bongkosh ^b   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

Electrostatic interactions; Nutritional beverages; Protein stability; Soluble complexes

Indexed keywords

BEVERAGES; COMPLEXATION; COULOMB INTERACTIONS; POLYSACCHARIDES; SOLS; STABILITY;

COLLOIDAL STABILITY; DESIRED CONDITIONS; HEALTH BENEFITS; PROTEIN CONCENTRATIONS; PROTEIN STABILITY; RECENT PROGRESS; SOLUBLE COMPLEXES; WHEY PROTEINS;

PROTEINS;

CARRAGEENAN; COLLOID; PECTIN; POLYSACCHARIDE; WHEY PROTEIN;

ANALYSIS; BEVERAGE; BIOAVAILABILITY; CHEMISTRY; COLLOID; DRUG STABILITY; FOOD PRESERVATION; HEALTH PROMOTION; HEAT; OSMOLARITY; PH; SOLUBILITY; STATIC ELECTRICITY;

BEVERAGES; BIOLOGICAL AVAILABILITY; CARRAGEENAN; COLLOIDS; DRUG STABILITY; FOOD PRESERVATION; HEALTH PROMOTION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PECTINS; POLYSACCHARIDES; SOLUBILITY; STATIC ELECTRICITY; WHEY PROTEINS;

EID: 84959928943     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-041715-033315     Document Type: Review

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