Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 301-308

  Xu, Xingfeng ^a,b   Luo, Liping ^a   Liu, Chengmei ^a   Zhang, Zipei ^b   McClements, David Julian ^b,c  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Alginate; Electrostatic complex; Ionic strength; Rice glutelin; Turbidity

Indexed keywords

ALGINATE; ELECTROSTATICS; MOLECULES; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; TURBIDITY;

ELECTROSTATIC COMPLEXES; INFLUENCE OF PH; INSOLUBLE COMPLEXES; MASS RATIO; PH CONDITION; PROPERTY; PROTEIN MOLECULES; RICE GLUTELIN; SOLUBLE COMPLEXES; SOLUTION CONDITIONS;

IONIC STRENGTH;

EID: 84987853207     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.005     Document Type: Article

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