Related references
Note: Only part of the references are listed.Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate-pectin complexes
Prasanth K. S. Pillai et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2021)
Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution
Yang Lan et al.
FOOD CHEMISTRY (2020)
Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions
Prasanth K. S. Pillai et al.
FOOD CHEMISTRY (2020)
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density
Yang Lan et al.
FOOD HYDROCOLLOIDS (2020)
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
Zili Gao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures
Jochen Weiss et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides
Sumudu Warnakulasuriya et al.
FOOD CHEMISTRY (2018)
Pea protein isolate-high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
Yang Lan et al.
FOOD HYDROCOLLOIDS (2018)
Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications
Catrin Stenger et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2017)
The effect of high pressure homogenization on pectin: Importance of pectin source and pH
Avi Shpigelman et al.
FOOD HYDROCOLLOIDS (2015)
Descriptive parameters for revealing substitution patterns of sugar beet pectins using pectolytic enzymes
C. Remoroza et al.
CARBOHYDRATE POLYMERS (2014)
Effect of Pectin Type on Association and pH Stability of Whey Protein-Pectin Complexes
Hanna Salminen et al.
FOOD BIOPHYSICS (2014)
Environmental response of pectin-stabilized whey protein aggregates
Alina Krzeminski et al.
FOOD HYDROCOLLOIDS (2014)
Thermal Denaturation of Pea Globulins (Pisum sativum L.)-Molecular Interactions Leading to Heat-Induced Protein Aggregation
Jean-Luc Mession et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Complex coacervation of pea protein isolate and alginate polysaccharides
K. J. Klemmer et al.
FOOD CHEMISTRY (2012)
Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides
D. R. Klassen et al.
FOOD RESEARCH INTERNATIONAL (2012)
Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes
Owen G. Jones et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
Pectic substances: From simple pectic polysaccharides to complex pectins-A new hypothetical model
Beda M. Yapo
CARBOHYDRATE POLYMERS (2011)
Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate
Abayomi P. Adebiyi et al.
FOOD CHEMISTRY (2011)
Complex coacervation in pea protein isolate-chitosan mixtures
Catherine Elmer et al.
FOOD RESEARCH INTERNATIONAL (2011)
Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin
Gordon A. Morris et al.
CARBOHYDRATE POLYMERS (2010)
Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
Adem Gharsallaoui et al.
CARBOHYDRATE POLYMERS (2010)
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
Joyce Boye et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate-Gum Arabic Complexes
Shuanghui Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Converting nitrogen into Protein -: Beyond 6.25 and Jones' factors
François Mariotti et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Formation of native whey protein isolate-low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods
Gerard K. Bedie et al.
FOOD HYDROCOLLOIDS (2008)
1H NMR relaxation studies of protein-polysaccharide mixtures
V. Ducel et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2008)
Pectins from citrus peel cell walls contain homogalacturonans homogenous with respect to molar mass, rhamnogalacturonan I and rhamnogalacturonan II
Beda Marcel Yapo et al.
CARBOHYDRATE POLYMERS (2007)
Influence of pectin properties and processing conditions on thermal pectin degradation
Ilse Fraeye et al.
FOOD CHEMISTRY (2007)
Polyelectrolyte-protein complexes
CL Cooper et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2005)
Composition and structure of whey protein/gum arabic coacervates
F Weinbreck et al.
BIOMACROMOLECULES (2004)
Complex coacervation of proteins and anionic polysaccharides
CG de Kruif et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Complex coacervation of whey proteins and gum arabic
F Weinbreck et al.
BIOMACROMOLECULES (2003)
Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2
C Schmitt et al.
FOOD HYDROCOLLOIDS (2000)
pH-induced coacervation in complexes of bovine serum albumin and cationic polyelectrolytes
K Kaibara et al.
BIOMACROMOLECULES (2000)