Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle

Casein and pectin: Structures, interactions, and applications

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

Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks

(2020) Zhixiang Cai et al.   FOOD HYDROCOLLOIDS

Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate

(2020) Nan Li et al.   FOOD HYDROCOLLOIDS

Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates

(2019) Y. Saricay et al.   JOURNAL OF DAIRY SCIENCE

High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene

(2019) Xinyue Wang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

(2019) Hao Huang et al.   FOOD CHEMISTRY

Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolate

(2019) Yingxin Wang et al.   FOOD RESEARCH INTERNATIONAL

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks

(2018) Zhixiang Cai et al.   FOOD HYDROCOLLOIDS

Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

(2018) Chen Xin et al.   FOOD HYDROCOLLOIDS

Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes

(2018) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior

(2018) Lan Ding et al.   CARBOHYDRATE POLYMERS

Whey protein–pectin soluble complexes for beverage applications

(2017) Ty B. Wagoner 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

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

(2017) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration

(2017) M.D. Culler et al.   JOURNAL OF DAIRY SCIENCE

The chitosan–gelatin (bio)polyelectrolyte complexes formation in an acidic medium

(2016) Nicolay G. Voron’ko et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   FOOD HYDROCOLLOIDS

Whey protein isolate-Persian gum interaction at neutral pH

(2016) Hoda Khalesi et al.   FOOD HYDROCOLLOIDS

DLS and zeta potential – What they are and what they are not?

(2016) Sourav Bhattacharjee   JOURNAL OF CONTROLLED RELEASE

The effects of viscosity of carboxymethyl cellulose on aggregation and transport of nanoscale zerovalent iron

(2015) Jing Li et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components Analysis

(2015) Anne Rohart et al.   FOOD HYDROCOLLOIDS

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties

(2015) Monika Gibis et al.   FOOD HYDROCOLLOIDS

Complex coacervation between flaxseed protein isolate and flaxseed gum

(2015) Pratibha Kaushik et al.   FOOD RESEARCH INTERNATIONAL

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

(2014) W.L. Claeys et al.   FOOD CONTROL

Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

(2014) Yaping An et al.   FOOD HYDROCOLLOIDS

Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

(2012) Yadong Yang et al.   FOOD CHEMISTRY

Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation

(2012) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Structure of the Casein Micelle of Milk and Its Changes During Processing

(2012) Douglas G. Dalgleish et al.   Annual Review of Food Science and Technology

Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement

(2011) Omar Mekmene et al.   FOOD CHEMISTRY

Polysaccharide–protein interactions in dairy matrices, control and design of structures

(2011) Milena Corredig et al.   FOOD HYDROCOLLOIDS

Sustained release of 5-fluorouracil by incorporation into sodium carboxymethylcellulose sub-micron fibers

(2011) Xiaoqing Cai et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Casein micelle dissociation in skim milk during high-pressure treatment: Effects of pressure, pH, and temperature

(2010) V. Orlien et al.   JOURNAL OF DAIRY SCIENCE

On the structural models of bovine casein micelles—review and possible improvements

(2010) Douglas G. Dalgleish   Soft Matter

Casein glycomacropeptide pH-dependent self-assembly and cold gelation

(2009) M.E. Farías et al.   INTERNATIONAL DAIRY JOURNAL

Mixed Layers of Sodium Caseinate + Dextran Sulfate: Influence of Order of Addition to Oil−Water Interface

(2009) Laureline S. Jourdain et al.   LANGMUIR

On the “concentration-driven” methylene blue dimerization

(2009) P.A.R. Tafulo et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

(2008) Baiqiao Du et al.   FOOD HYDROCOLLOIDS

Scattering and Turbidity Study of the Dissociation of Casein by Calcium Chelation

(2007) Anne Pitkowski et al.   BIOMACROMOLECULES