Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications

Journal of Dispersion Science and Technology

Volumn 38, Issue 9, 2017, Pages 1258-1265

  Stenger, Catrin ^a   Zeeb, Benjamin ^a   Hinrichs, Jörg ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Citrus pectin; complex coacervation; concentrated complexes; heat treatment; whey protein isolate

Indexed keywords

CONCENTRATION (PROCESS); DISPERSIONS; EMULSIFICATION; HEAT TREATMENT; PARTICLE SIZE; PHASE SEPARATION; PROTEINS; WATER CONTENT;

BIOPOLYMER PARTICLES; CITRUS PECTIN; COMPLEX COACERVATION; CONCENTRATED COMPLEXES; PARTICULATE STRUCTURE; PHASE SEPARATION BEHAVIOR; POSITIVE SURFACE CHARGE; WHEY PROTEIN ISOLATE;

BIOMOLECULES;

EID: 85012992155     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932691.2016.1234381     Document Type: Article

References (42)

1. Chanasattru, W., Jones, O.G., Decker, E.A., and McClements, D.J., (2009) Food Hydrocolloids, 23:2450–2457.
2. Jones, O.G., Lesmes, U., Dubin, P., and McClements, D.J., (2010) Food Hydrocolloids, 24:374–383.
3. Samant, S.K., Singhal, R.S., Kulkarni, P.R., and Rege, D.V., (1993) Int. J. Food Sci. Technol., 28:547–562.
4. Weinbreck, F., Minor, M., and De Kruif, C.G., (2004) J. Microencapsulation, 21:667–679.
5. Cooper, C.L., Dubin, P.L., Kayitmazer, A.B., and Turksen, S., (2005) Curr. Opin. Colloid Interface Sci., 10:52–78.
6. Turgeon, S.L., Schmitt, C., and Sanchez, C., (2007) Curr. Opin. Colloid Interface Sci., 12:166–178.
7. Schmitt, C., and Turgeon, S.L., (2011) Adv. Colloid Interface Sci., 167:63–70.
8. Schmitt, C., Sanchez, C., Desobry-Banon, S., and Hardy, J., (1998) Crit. Rev. Food Sci. Nutr., 38:689–753.
9. Thongkaew, C., Gibis, M., Hinrichs, J., and Weiss, J., (2015) Food Hydrocolloids, 51:414–423.
10. Thongkaew, C., Hinrichs, J., Gibis, M., and Weiss, J., (2015) Food Hydrocolloids, 47:21–31.
11. Park, J.M., Muhoberac, B.B., Dubin, P.L., and Xia, J., (1992) Macromolecules, 25:290–295.
12. Mattison, K.W., Dubin, P.L., and Brittain, I.J., (1998) J. Physical Chem. B, 102:3830–3836.
13. Jones, O.G., and McClements, D.J., (2010) Compr. Rev. Food Sci. Food Safety, 9:374–397.
14. Dickinson, E., (1998) Trends Food Sci. Technol., 9:347–354.
15. de Kruif, C.G., and Tuinier, R., (2001) Food Hydrocolloids, 15:555–563.
16. Tolstoguzov, V., (2003) Food Hydrocolloids, 17:1–23.
17. Jones, O.G., and McClements, D.J., (2011) Adv. Colloid Interface Sci., 167:49–62.
18. Jones, O.G., Decker, E.A., and McClements, D.J., (2009) Food Hydrocolloids, 23:1312–1321.
19. Jones, O.G., and McClements, D.J., (2010) J. Food Sci., 75:N36–N43.
20. Salminen, H., and Weiss, J., (2014) Food Biophysics, 9(1):29–38.
21. Protte, K., Menéndez-Aguirre, O., Sonne, A., Weiss, J., and Hinrichs, J., (2015) In ICEF 12 - International Congress on Engineering and Food:Quebec.
22. Turgeon, S.L., Laneuville, S.I., Stefan, K., Ian, T.N., and Johan, B.U., (2009) In Modern Biopolymer Science; Academic Press:San Diego; 327–363.
23. Krzeminski, A., Prell, K.A., Busch-Stockfisch, M., Weiss, J., and Hinrichs, J., (2014) Int. Dairy J., 36:118–127.
24. Krzeminski, A., Prell, K.A., Weiss, J., and Hinrichs, J., (2014) Food Hydrocolloids, 35:332–340.
25. Salminen, H., and Weiss, J., (2014) Food Biophys., 9:29–38.
26. Zeeb, B., Salminen, H., Fischer, L., and Weiss, J., (2014) Food Biophys., 9:125–137.
27. Verheul, M., Roefs, S.P.F.M., and De Kruif, K.G., (1998) J. Agric. Food Chem., 46:896–903.
28. Majhi, P.R., Ganta, R.R., Vanam, R.P., Seyrek, E., Giger, K., and Dubin, P.L., (2006) Langmuir, 22:9150–9159.
29. Neirynck, N., Van der Meeren, P., Lukaszewicz-Lausecker, M., Cocquyt, J., Verbeken, D., and Dewettinck, K., (2007) Colloids Surfaces A, 298:99–107.
30. Jones, O.G., Lesmes, U., Dubin, P., and McClements, D.J., (2010) Food Hydrocolloids, 24:374–383.
31. Weinbreck, F., de Vries, R., Schrooyen, P., and de Kruif, C.G., (2003) Biomacromolecules, 4:293–303.
32. Zeeb, B., Thongkaew, C., and Weiss, J., (2014) Journal of Applied Polymer Science, 131(7). Article ID:40099.
33. Girard, M., Turgeon, S.L., and Gauthier, S.F., (2003) J. Agric. Food Chem., 51:4450–4455.
34. Mezger, T.G., (2010) Das Rheologie-Handbuch; Vincentz Network:Hannover.
35. Töpel, A., (2004) Chemie und Physik der Milch; Behr’s Verlag:Hamburg.
36. Hoffmann, M.A.M., and Van Mil, P.J.J.M., (1997) J. Agric. Food Chem., 45:2942–2948.
37. Hoffmann, M.A.M., and Van Mil, P.J.J.M., (1999) J. Agric. Food Chem., 47:1898–1905.
38. Keim, S., Kulozik, U., and Hinrichs, J., (2006) Milchwissenschaft, 61:363–366.
39. Verheul, M., and Roefs, S.P.F.M., (1998) J. Agric. Food Chem., 46:4909–4916.
40. Kessler, H.G., (2002) Food And Bio Process Engineering - Dairy Technology; Publishing House A. Kessler:München.
41. Ibanoglu, E., (2005) Food Chem., 90:621–626.
42. Shimada, K., and Cheftel, J.C., (1989) J. Agric. Food Chem., 37:161–168.