Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation

Abstract Background The electrostatic interactions between polysaccharides and proteins are an interesting field in the complex coacervation. PH and mixing ratio have major effect on the complexation and the coacervates structure. Hence, it is necessary to find the optimum pH and mixing ratio of the...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Faezeh Ardestani [verfasserIn]

Ali Haghighi Asl [verfasserIn]

Ali Rafe [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2022

Schlagwörter:

High methoxyl pectin

Caseinate

Complex coacervation

Electrostatic interactions

Turbidity

Übergeordnetes Werk:

In: Chemical and Biological Technologies in Agriculture - SpringerOpen, 2015, 9(2022), 1, Seite 15

Übergeordnetes Werk:

volume:9 ; year:2022 ; number:1 ; pages:15

Links:

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Journal toc

DOI / URN:

10.1186/s40538-022-00355-7

Katalog-ID:

DOAJ028612086

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