Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Flaxseed gum a versatile natural hydrocolloid for food and non-food applications

(2018) Jun Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan – gum Arabic coacervates

(2017) Guo-Qing Huang et al.   FOOD CHEMISTRY

Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology

(2017) Jun Liu et al.   FOOD HYDROCOLLOIDS

Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide

(2017) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimumL.) cultivars

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Hydrogen bonding enhances the electrostatic complex coacervation between κ -carrageenan and gelatin

(2015) Lu Wang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

(2015) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.)

(2015) Jun Liu et al.   FOOD HYDROCOLLOIDS

Rheological properties of O-carboxymethyl chitosan – gum Arabic coacervates as a function of coacervation pH

(2015) G.Q. Huang et al.   FOOD HYDROCOLLOIDS

Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

(2015) Mohammad Anvari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Complexation of chitosan and gelatin: From soluble complexes to colloidal gel

(2015) Xiao-Yan Wang et al.   International Journal of Polymeric Materials and Polymeric Biomaterials

Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions

(2015) Cheryl Chung et al.   JOURNAL OF FOOD ENGINEERING

Complexation of chitosan and gelatin: From soluble complexes to colloidal gel

(2015) Xiao-Yan Wang et al.   International Journal of Polymeric Materials and Polymeric Biomaterials

Rheological and structural characterization of agar/whey proteins insoluble complexes

(2014) Cristina M.R. Rocha et al.   CARBOHYDRATE POLYMERS

Formation and Functional Attributes of Canola Protein Isolate—Gum Arabic Electrostatic Complexes

(2014) Andrea K. Stone et al.   Food Biophysics

Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate

(2014) May S.M. Wee et al.   FOOD HYDROCOLLOIDS

Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

(2014) Sara Ghorbani Gorji et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes

(2013) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Structural elucidation of rhamnogalacturonans from flaxseed hulls

(2012) Ke-Ying Qian et al.   CARBOHYDRATE RESEARCH

Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides

(2012) Felix N.A. Aryee et al.   FOOD RESEARCH INTERNATIONAL

Flaxseed: A Potential Source of Food, Feed and Fiber

(2011) K. K. Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

(2011) K.Y. Qian et al.   FOOD HYDROCOLLOIDS

Laws of flaxseed mucilage extraction

(2011) Anna Ziolkovska   FOOD HYDROCOLLOIDS

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE

(2010) WEI WEI ZHOU et al.   JOURNAL OF MUSCLE FOODS

Effects of drying methods on rheological properties of flaxseed gum

(2009) Yong Wang et al.   CARBOHYDRATE POLYMERS

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

(2009) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients

(2009) Goutam Thakur et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes

(2009) Shuanghui Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intermolecular Interactions during Complex Coacervation of Pea Protein Isolate and Gum Arabic

(2009) Shuanghui Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

(2008) Aiqian Ye   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY