Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
- 14 September 2011
- journal article
- review article
- Published by Elsevier BV in Advances in Colloid and Interface Science
- Vol. 167 (1-2), 49-62
- https://doi.org/10.1016/j.cis.2010.10.006
Abstract
No abstract availableKeywords
Funding Information
- Cooperative State Research, Extension, Education Service, United State Department of Agriculture, Massachusetts Agricultural Experiment Station
- United States Department of Agriculture, CREES, NRI
This publication has 33 references indexed in Scilit:
- Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particlesFood Hydrocolloids, 2010
- Biopolymer Nanoparticles from Heat‐Treated Electrostatic Protein–Polysaccharide Complexes: Factors Affecting Particle CharacteristicsJournal of Food Science, 2010
- Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexesFood Hydrocolloids, 2009
- Core‐Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat‐Denatured β‐Lactoglobulin AggregatesJournal of Food Science, 2008
- Protein–polysaccharide complexes and coacervatesCurrent Opinion in Colloid & Interface Science, 2007
- Whey Protein Soluble Aggregates from Heating with NaCl: Physicochemical, Interfacial, and Foaming PropertiesLangmuir, 2007
- Protein Particulates: Another Generic Form of Protein Aggregation?Biophysical Journal, 2007
- Viscosity as Related to Dietary Fiber: A ReviewCritical Reviews in Food Science and Nutrition, 2006
- Mechanisms of structure formation in particulate gels of β-lactoglobulin formed near the isoelectric pointThe European Physical Journal E, 2006
- Structure of Particulate Whey Protein Gels: Effect of NaCl Concentration, pH, Heating Temperature, and Protein CompositionJournal of Agricultural and Food Chemistry, 1998