Cargando…
Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
Currently, the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA) is undiscussed. In this work, the complex coacervation behavior of WPI with or without heat treatment and GA in different environments was investigated. The results showed...
Autores principales: | Wan, Xiaoshan, Zhao, Meihui, Guo, Mengxue, Li, Peng, Shi, Haohao, Zhang, Xueying, Liu, Zhongyuan, Xia, Guanghua |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10192680/ https://www.ncbi.nlm.nih.gov/pubmed/37215198 http://dx.doi.org/10.1016/j.fochx.2023.100703 |
Ejemplares similares
-
Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology
por: Liu, Jun, et al.
Publicado: (2020) -
Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity
por: Sun, Jishuai, et al.
Publicado: (2022) -
Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study
por: Xi, Chunyu, et al.
Publicado: (2022) -
Stability of Purple Corn Anthocyanin Encapsulated by Maltodextrin, and Its Combinations with Gum Arabic and Whey Protein Isolate
por: Deng, Wei, et al.
Publicado: (2023) -
Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
por: Yousefi, Shima, et al.
Publicado: (2022)