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Diffusivity of Whey Protein and Gum Arabic in Their Coacervates

โœ Scribed by Weinbreck, Fanny; Rollema, Harry S.; Tromp, R. Hans; de Kruif, Cornelis G.

Book ID
121368600
Publisher
American Chemical Society
Year
2004
Tongue
English
Weight
365 KB
Volume
20
Category
Article
ISSN
0743-7463

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๐Ÿ“œ SIMILAR VOLUMES

Complex Coacervation of Whey Proteins an
Complex Coacervation of Whey Proteins and Gum Arabic
โœ Weinbreck, F.; de Vries, R.; Schrooyen, P.; de Kruif, C. G. ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› American Chemical Society ๐ŸŒ English โš– 155 KB

Mixtures of gum arabic and whey protein (whey protein isolate, WP) form an electrostatic complex in a specific pH range. Three phase boundaries (pH(c), pHphi(1), pHphi(2)) have been determined using an original titration method, newly applied to complex coacervation. It consists of monitoring the tu