Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

Food Chemistry

Volumn 260, Issue , 2018, Pages 1-6

  Niu, Fuge ^a   Kou, Mengxuan ^a   Fan, Jiamei ^a   Pan, Weichun ^a   Feng, Zhi Juan ^b   Su, Yujie ^c   Yang, Yanjun ^c   Zhou, Wenhua ^d  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b Zhejiang Academy of Agricultural Sciences   (China)

^c JIANGNAN UNIVERSITY   (China)

^d Hunan Key Laboratory of Processed Food for Special Medicai Purpose   (China)

Author keywords

Coacervate; Gum arabic; Ovalbumin; Rheological properties; Structural characteristics

Indexed keywords

ADHESIVES; CRYSTAL STRUCTURE; RHEOLOGY; VISCOELASTICITY;

COACERVATE; GUM ARABIC; OVALBUMINS; RHEOLOGICAL PROPERTY; STRUCTURAL CHARACTERISTICS;

STRUCTURAL PROPERTIES;

GUM ARABIC; OVALBUMIN;

ALPHA HELIX; ARTICLE; BETA SHEET; COACERVATION; CRYSTAL STRUCTURE; FLOW KINETICS; HYDROCOLLOID; MOLECULAR WEIGHT; PARTICLE SIZE; PH; PROTEIN DENATURATION; RAMAN SPECTROMETRY; SHEAR RATE; STATIC ELECTRICITY; SURFACE CHARGE; THIXOTROPY; VISCOSITY;

EID: 85044758036     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.03.141     Document Type: Article

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