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Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency

Heat treatment is widely used in food industry. Proteins and polysaccharides as important natural polymers in food, under heat treatment, the interactions between them could mediate the conformation and functional properties of proteins. Thermally induced β‐lactoglobulin‐gum arabic complexes (β‐Lg‐G...

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Detalles Bibliográficos
Autores principales:	Cao, Mengna, Gao, Jian, Li, Yang, Liu, Chengzhi, Shi, Jieyu, Ni, Fangfang, Ren, Gerui, Xie, Hujun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958567/ https://www.ncbi.nlm.nih.gov/pubmed/33747454 http://dx.doi.org/10.1002/fsn3.2103

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