Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology-Reference-Cited by-同舟云学术

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

Published:2020-03-10 Issue:4 Volume:8 Page:2102-2111
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Liu Jun¹²,Shim Youn Young²³⁴⁵^ORCID,Reaney Martin J. T.²³⁴

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. Department of Plant Sciences University of Saskatchewan Saskatoon SK Canada

3. Prairie Tide Diversified Inc. Saskatoon SK Canada

4. Department of Food Science and Engineering Guangdong Saskatchewan Oilseed Joint Laboratory Jinan University Guangzhou, Guangdong China

5. Department of Integrative Biotechnology, College of Biotechnology and Bioengineering Sungkyunkwan University Suwon, Gyeonggi-do Korea

Funder

Agricultural Development Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1504

Reference55 articles.

1. Phase separation in aqueous gelatin–κ-carrageenan systems

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

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

4. Complexation Mechanism of Bovine Serum Albumin and Poly(allylamine hydrochloride)

5. Gelation properties of flaxseed gum

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