Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Food Science & Nutrition ◽

10.1002/fsn3.1504 ◽

2020 ◽

Vol 8 (4) ◽

pp. 2102-2111 ◽

Author(s):

Jun Liu ◽

Youn Young Shim ◽

Martin J. T. Reaney

Keyword(s):

Hydrogen Bonding ◽

Ionic Strength ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.10.025 ◽

2017 ◽

Vol 63 ◽

pp. 716-726 ◽

Author(s):

Arima Diah Setiowati ◽

Serveh Saeedi ◽

Wahyu Wijaya ◽

Paul Van der Meeren

Keyword(s):

Heat Treatment ◽

Ionic Strength ◽

Whey Protein ◽

Heat Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Dry Heat ◽

Dry Heat Treatment

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Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.01.041 ◽

2018 ◽

Vol 80 ◽

pp. 42-52 ◽

Author(s):

Xu Wang ◽

Xin Li ◽

Duoxia Xu ◽

Guorong Liu ◽

Junsong Xiao ◽

...

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

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Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.10.245 ◽

2020 ◽

Vol 153 ◽

pp. 1157-1164 ◽

Author(s):

Xuyan Dong ◽

Shanshan Du ◽

Qianchun Deng ◽

Hu Tang ◽

Chen Yang ◽

...

Keyword(s):

Antioxidant Activity ◽

Whey Protein ◽

Maillard Reaction ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

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Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

Food Hydrocolloids ◽

10.1016/j.foodhyd.2004.08.001 ◽

2005 ◽

Vol 19 (4) ◽

pp. 721-729 ◽

Author(s):

S LAPLANTE ◽

S TURGEON ◽

P PAQUIN

Keyword(s):

Ionic Strength ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Model System ◽

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Rheological and Microstructural Characteristics of Thermally Produced Flaxseed Gum–Whey Protein Isolate Mixed Solutions and Gels

Drying Technology ◽

10.1080/07373937.2013.771652 ◽

2013 ◽

Vol 31 (13-14) ◽

pp. 1635-1642 ◽

Author(s):

Yu Zhang ◽

Dong Li ◽

Li-Jun Wang ◽

Benu Adhikari

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Microstructural Characteristics ◽

Mixed Solutions ◽

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Rheological Study and Fractal Analysis of Flaxseed Gum-Whey Protein Isolate Gels

Journal of Medical and Bioengineering ◽

10.12720/jomb.2.3.201-206 ◽

2013 ◽

Vol 2 (3) ◽

pp. 201-206 ◽

Author(s):

Yong Wang ◽

Xuqi Lin ◽

Li-Jun Wang ◽

Li-Jun Wang

Keyword(s):

Whey Protein ◽

Fractal Analysis ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Rheological Study ◽

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Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

Food Hydrocolloids ◽

10.1016/j.foodhyd.2014.11.006 ◽

2015 ◽

Vol 47 ◽

pp. 21-31 ◽

Author(s):

Chutima Thongkaew ◽

Jörg Hinrichs ◽

Monika Gibis ◽

Jochen Weiss

Keyword(s):

Ionic Strength ◽

Whey Protein ◽

Structural Organization ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Sequential Modulation

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Effects of Ionic Strength on the Enzymatic Hydrolysis of Diluted and Concentrated Whey Protein Isolate

Journal of Agricultural and Food Chemistry ◽

10.1021/jf301409n ◽

2012 ◽

Vol 60 (22) ◽

pp. 5644-5651 ◽

Author(s):

Claire I. Butré ◽

Peter A. Wierenga ◽

Harry Gruppen

Keyword(s):

Ionic Strength ◽

Enzymatic Hydrolysis ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

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The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions

Food & Function ◽

10.1039/c6fo01357k ◽

2017 ◽

Vol 8 (1) ◽

pp. 415-423 ◽

Author(s):

Duoxia Xu ◽

Yameng Qi ◽

Xu Wang ◽

Xin Li ◽

Shaojia Wang ◽

...

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Physicochemical Stability ◽

Β Carotene ◽

The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized β-carotene emulsions at pH 3.0 was studied.

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Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH

Food Research International ◽

10.1016/j.foodres.2008.07.019 ◽

2008 ◽

Vol 41 (10) ◽

pp. 964-972 ◽

Author(s):

Seddik Khalloufi ◽

Marcela Alexander ◽

H. Douglas Goff ◽

Milena Corredig

Keyword(s):

Physicochemical Properties ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Oil In Water ◽

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