The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review

Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

(2021) Qing Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pectins from alternative sources and uses beyond sweets and jellies: An overview

(2021) Luis Henrique Reichembach et al.   FOOD HYDROCOLLOIDS

The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability

(2021) Qiwei Du et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Invited review: Astringency in whey protein beverages

(2020) B.G. Carter et al.   JOURNAL OF DAIRY SCIENCE

Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties

(2020) Akkasubha Kotchabhakdi et al.   JOURNAL OF DAIRY SCIENCE

Dispersion Properties of Nanocellulose: A Review

(2020) Youlu Chu et al.   CARBOHYDRATE POLYMERS

Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes

(2020) María Artiga-Artigas et al.   Food and Bioprocess Technology

Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase

(2020) Xueqi Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Deciphering diet-gut microbiota-host interplay: Investigations of pectin

(2020) Huizi Tan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market

(2020) Masoumeh Moslemi   CARBOHYDRATE POLYMERS

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

(2020) B. Neckebroeck et al.   FOOD RESEARCH INTERNATIONAL

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts

(2019) Kristin Protte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

(2019) Khwanjai Klinchongkon et al.   FOOD HYDROCOLLOIDS

Improvement in emulsifying properties of whey protein–Rhamnolipid conjugates through short-time heat treatment

(2019) Guorui Zhang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

A hydrogel/fiber scaffold based on silk fibroin/oxidized pectin with sustainable release of vancomycin hydrochloride

(2019) Fereshteh Ahadi et al.   EUROPEAN POLYMER JOURNAL

Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

(2019) Ali Sedaghat Doost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs

(2019) Ming-Kai Pan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity

(2019) Xiuxiu Zhang et al.   INTERNATIONAL DAIRY JOURNAL

A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes

(2019) Sedighe Moghbeli et al.   POWDER TECHNOLOGY

Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

(2019) Evgeniya Yu. Agarkova et al.   Nutrients

Emulsion stability of sugar beet pectin increased by genipin crosslinking

(2019) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of d -limonene within nanocarriers produced by pectin-whey protein complexes

(2018) Sanaz Ghasemi et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

(2018) D. Wefers et al.   FOOD HYDROCOLLOIDS

Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

(2018) Chanchan Sun et al.   FOOD RESEARCH INTERNATIONAL

The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes

(2018) Qiang Wang et al.   FOOD RESEARCH INTERNATIONAL

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

(2018) Clodagh M. Kelleher et al.   INTERNATIONAL DAIRY JOURNAL

Rheological and structural characteristics of whey protein-pectin complex coacervates

(2018) Masoomeh Raei et al.   JOURNAL OF FOOD ENGINEERING

Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties

(2018) Daniel Trujillo-Ramírez et al.   REACTIVE & FUNCTIONAL POLYMERS

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

(2018) Kivia M. Albano et al.   ULTRASONICS SONOCHEMISTRY

Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions

(2018) Benjamin Zeeb et al.   Food & Function

Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin

(2018) K.S. Silva et al.   Food Packaging and Shelf Life

Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction

(2018) Zhanpeng Liu et al.   FOOD HYDROCOLLOIDS

Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate

(2018) Xiaobing Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation

(2018) Kristin Protte et al.   FOOD HYDROCOLLOIDS

Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets

(2017) Afshin Faridi Esfanjani et al.   FOOD CHEMISTRY

Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

(2017) Wahyu Wijaya et al.   FOOD HYDROCOLLOIDS

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

(2017) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Whey protein–pectin soluble complexes for beverage applications

(2017) Ty B. Wagoner et al.   FOOD HYDROCOLLOIDS

Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

(2017) Phoebe X. Qi et al.   FOOD HYDROCOLLOIDS

Controlled glycation of milk proteins and peptides: Functional properties

(2017) James A. O'Mahony et al.   INTERNATIONAL DAIRY JOURNAL

Application of whey protein-pectin nano-complex carriers for loading of lactoferrin

(2017) Masoomeh Raei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules

(2017) Elham Assadpour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

(2017) Kayode Oduse et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

(2017) L. Koch et al.   JOURNAL OF FOOD ENGINEERING

Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films

(2017) Giovanna Rossi Marquez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments

(2017) L. Koch et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermally induced denaturation on molecular interaction-response relationships of whey protein isolate based films and coatings

(2017) Markus Schmid et al.   PROGRESS IN ORGANIC COATINGS

Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios

(2017) Benjamin Zeeb et al.   Food & Function

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

β-lactoglobulin-pectin Nanoparticle-based Oral Drug Delivery System for Potential Treatment of Colon Cancer

(2016) Zhila Izadi et al.   Chemical Biology & Drug Design

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

(2016) Arima Diah Setiowati et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach

(2016) Kristin Protte et al.   Food Biophysics

Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0

(2016) Kangkang Li et al.   FOOD HYDROCOLLOIDS

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

Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

(2016) Adeleh Mohammadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Drug loaded composite oxidized pectin and gelatin networks for accelerated wound healing

(2016) Mythili Tummalapalli et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Preparation and Self-Assembly Mechanism of Bovine Serum Albumin–Citrus Peel Pectin Conjugated Hydrogel: A Potential Delivery System for Vitamin C

(2016) Hailong Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

(2016) Henriette M.C. Azeredo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation

(2015) Lu Sun et al.   CELLULOSE

Emerging trends in nutraceutical applications of whey protein and its derivatives

(2015) Seema Patel   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fabrication of whey protein–pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets

(2014) Behzad Gazme et al.   FOOD HYDROCOLLOIDS

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

(2014) Chutima Thongkaew 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

Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: Enhancement of interfacial activity through conjugation process

(2013) Bahareh Tabatabaee Amid et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

(2013) Giovanna Rossi Marquez et al.   Food and Bioprocess Technology

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

(2013) Hanna Salminen et al.   FOOD HYDROCOLLOIDS

Environmental response of pectin-stabilized whey protein aggregates

(2013) Alina Krzeminski et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

(2013) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Effect of composition of commercial whey protein preparations upon gelation at various pH values

(2012) Óscar L. Ramos et al.   FOOD RESEARCH INTERNATIONAL

Raman Spectroscopic Characterization of Structural Changes in Heated Whey Protein Isolate upon Soluble Complex Formation with Pectin at Near Neutral pH

(2012) Sha Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

(2012) Bingcan Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Properties of Bioplastics Made from Wheat Gliadins Modified with Cinnamaldehyde

(2011) M. Pau Balaguer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein/polysaccharide complexes and coacervates in food systems

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

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

Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties

(2009) Palatasa Havea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pectin structure and biosynthesis

(2008) D MOHNEN   CURRENT OPINION IN PLANT BIOLOGY

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE

Comparative Study on Heat Stability and Functionality of Camel and Bovine Milk Whey Proteins

(2008) L.C. Laleye et al.   JOURNAL OF DAIRY SCIENCE

Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods

(2007) Gerard K. Bédié et al.   FOOD HYDROCOLLOIDS