Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 157-163

  Stender, Emil G P ^a   Khan, Sanaullah ^a   Ipsen, Richard ^b   Madsen, Finn ^c   Hägglund, Per ^a   Hachem, Maher Abou ^a   Almdal, Kristoffer ^a   Westh, Peter ^d   Svensson, Birte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c DUPONT COMPANY   (United States)

^d ROSKILDE UNIVERSITY   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

DYNAMIC LIGHT SCATTERING; PARTICLE SIZE; PROTEINS; THERMODYNAMICS;

ACID CONTENT; ACID RATIO; ANIONIC POLYSACCHARIDES; DEGREES OF POLYMERIZATIONS; GULURONIC ACID; INSOLUBLE PARTICLES; LACTOGLOBULIN; PARTICLE COMPOSITION; PARTICLE FORMATIONS; PARTICLES SIZES;

ALGINATE;

EID: 85029430501     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.001     Document Type: Article

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