Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach
Authors
Keywords
Whey protein, Pectin, Complex, Stability, Fluorescence spectroscopy, Fat-replacer
Journal
Food Biophysics
Volume 11, Issue 3, Pages 226-234
Publisher
Springer Nature
Online
2016-06-18
DOI
10.1007/s11483-016-9433-8
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
- (2016) U.S. Schmidt et al. FOOD HYDROCOLLOIDS
- Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study
- (2015) Adrián A. Perez et al. FOOD CHEMISTRY
- Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties
- (2015) Izlia J. Arroyo-Maya et al. FOOD RESEARCH INTERNATIONAL
- Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles
- (2015) Yingzhou Ni et al. INTERNATIONAL DAIRY JOURNAL
- Effect of homogenization and pasteurization on the structure and stability of whey protein in milk1
- (2015) Phoebe X. Qi et al. JOURNAL OF DAIRY SCIENCE
- Probing thermal stability of the β-lactoglobulin–oleic acid complex by fluorescence spectroscopy and molecular modeling
- (2015) Ana-Maria Simion (Ciuciu) et al. JOURNAL OF MOLECULAR STRUCTURE
- Structural mechanism of complex assemblies: characterisation of beta-lactoglobulin and pectin interactions
- (2015) Amy Y. Xu et al. Soft Matter
- Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC
- (2014) Phoebe X. Qi et al. CARBOHYDRATE POLYMERS
- β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
- (2014) Adrián A. Perez et al. FOOD CHEMISTRY
- β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical
- (2014) Avi Shpigelman et al. FOOD HYDROCOLLOIDS
- Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems
- (2014) Alina Krzeminski et al. INTERNATIONAL DAIRY JOURNAL
- Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin-pectin associative complexes
- (2014) Stacey Hirt et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Structural and Thermal Stability of β-Lactoglobulin as a Result of Interacting with Sugar Beet Pectin
- (2014) Phoebe X. Qi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A Perspective on the Complexity of Dietary Fiber Structures and Their Potential Effect on the Gut Microbiota
- (2014) Bruce R. Hamaker et al. JOURNAL OF MOLECULAR BIOLOGY
- Study of the phase separation behaviour of native or preheated WPI with polysaccharides
- (2014) Ji-Yeon Chun et al. POLYMER
- Protective effect of ligand-binding proteins against folic acid loss due to photodecomposition
- (2013) Li Liang et al. FOOD CHEMISTRY
- Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion
- (2013) Duoxia Xu et al. FOOD CHEMISTRY
- The impact of whey protein preheating on the properties of emulsion gel bead
- (2013) Emilie Ruffin et al. FOOD CHEMISTRY
- Environmental response of pectin-stabilized whey protein aggregates
- (2013) Alina Krzeminski et al. FOOD HYDROCOLLOIDS
- The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda
- (2013) Philipp Schenkel et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology
- (2013) Zuobing Xiao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt
- (2012) Maja Tomaschunas et al. INTERNATIONAL DAIRY JOURNAL
- Functional properties of whey proteins microparticulated at low pH
- (2012) M. Dissanayake et al. JOURNAL OF DAIRY SCIENCE
- Stabilising emulsion-based colloidal structures with mixed food ingredients
- (2012) Eric Dickinson JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Global obesity: trends, risk factors and policy implications
- (2012) Vasanti S. Malik et al. Nature Reviews Endocrinology
- Food reformulation: the challenges to the food industry
- (2012) Judith L. Buttriss PROCEEDINGS OF THE NUTRITION SOCIETY
- Protein/polysaccharide complexes and coacervates in food systems
- (2010) Christophe Schmitt et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Functional Biopolymer Particles: Design, Fabrication, and Applications
- (2010) Owen Griffith Jones et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Stabilization of Whey Protein Isolate−Pectin Complexes by Heat
- (2010) Marie-Claude Gentès et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Binding of β-Lactolobulin to Pectins Varying in their Overall and Local Charge Density
- (2009) Bram L. H. M. Sperber et al. BIOMACROMOLECULES
- Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles
- (2009) Owen Jones et al. FOOD HYDROCOLLOIDS
- Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes
- (2009) Owen G. Jones et al. FOOD HYDROCOLLOIDS
- Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing
- (2009) M. Dissanayake et al. JOURNAL OF DAIRY SCIENCE
- Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes
- (2008) Owen G. Jones et al. Food Biophysics
- Light scattering study of heat-denatured globular protein aggregates
- (2008) Soraya Mehalebi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS
- (2008) LINA ENGELEN et al. JOURNAL OF TEXTURE STUDIES
- Creaminess in relation to consistency and particle size in stirred fat-free yogurt
- (2007) Philippe Cayot et al. INTERNATIONAL DAIRY JOURNAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now