Rheological properties of whey protein/gum arabic coacervates
โ Scribed by Weinbreck, Fanny (author);Wientjes, Roland H. W. (author);Nieuwenhuijse, Hans (author);Robijn, Gerard W. (author);de Kruif, Cornelus G. (author)
- Book ID
- 119999004
- Publisher
- Society of Rheology
- Year
- 2004
- Tongue
- English
- Weight
- 576 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0148-6055
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Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer
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