pH-Induced Structural Transitions during Complexation and Coacervation of β-Lactoglobulin and Acacia Gum-Reference-Cited by-同舟云学术

pH-Induced Structural Transitions during Complexation and Coacervation of β-Lactoglobulin and Acacia Gum

Published:2004-12-02 Issue:1 Volume:21 Page:386-394
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Mekhloufi Ghozlene¹,Sanchez Christian¹,Renard Denis¹,Guillemin Sandrine¹,Hardy Joël¹

Affiliation:

1. Laboratoire de Physico-chimie et Génie Alimentaires, ENSAIA-INPL, 2 avenue de la Forêt-de-Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France, and INRA, Centre de Recherches Agro-Alimentaires, Unité de Physico-chimie des Macromolecules, BP 71627, 44316 Nantes cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la0486786

Reference49 articles.

1. Association between Hydrophobically Modified Polyanions and Negatively Charged Bovine Serum Albumin

2. Characterizations of critical processes in liquid-liquid phase separation of the elastomeric protein-water system: Microscopic observations and light scattering measurements

3. β-Glucuronidase activity following complex coacervation and spray drying microencapsulation

Cited by 116 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions;Foods;2024-09-13

2. Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion;Comprehensive Reviews in Food Science and Food Safety;2023-09-21

3. Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions;Food Bioscience;2023-06

4. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties;Food Research International;2023-05

5. Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity;Food Hydrocolloids;2023-03