2017
DOI: 10.1016/j.foodhyd.2016.10.006
|View full text |Cite
|
Sign up to set email alerts
|

Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

7
32
0
1

Year Published

2018
2018
2024
2024

Publication Types

Select...
8

Relationship

1
7

Authors

Journals

citations
Cited by 96 publications
(40 citation statements)
references
References 68 publications
7
32
0
1
Order By: Relevance
“…Indeed, the surface charge became very close to zero at pH near 2, this result is in agreement with Kaushik et al (2017). At this pH condition, the protein is positively charged and it is near to polysaccharide pKa (Liu, Shim, Shen, Wang, & Reaney, 2017). The maximum negative charge for all SFG samples extracted at different temperatures was observed from pH 6 to 8 and the highest absolute values of surface charge density were observed at higher extraction temperatures, with no difference between 40°C and 60°C.…”
Section: Physicochemical Propertiessupporting
confidence: 83%
“…Indeed, the surface charge became very close to zero at pH near 2, this result is in agreement with Kaushik et al (2017). At this pH condition, the protein is positively charged and it is near to polysaccharide pKa (Liu, Shim, Shen, Wang, & Reaney, 2017). The maximum negative charge for all SFG samples extracted at different temperatures was observed from pH 6 to 8 and the highest absolute values of surface charge density were observed at higher extraction temperatures, with no difference between 40°C and 60°C.…”
Section: Physicochemical Propertiessupporting
confidence: 83%
“…Moreover, rheological properties of protein–polysaccharide coacervates are also important in determining their potential utilization as fat replacers, meat analogues, coatings, edible films, etc. (Liu, Shim, Shen, Wang, & Reaney, 2017; Liu, Shim, Tse, Wang, & Reaney, 2018). Texture and overall sensory acceptability of food products are improved by designing protein–polysaccharide coacervates with preferred rheological properties (Espinosa‐Andrews, Sandoval‐Castilla, Vázquez‐Torres, Vernon‐Carter, & Lobato‐Calleros, 2010; Huang, Xiao, Wang, & Qiu, 2015).…”
Section: Introductionmentioning
confidence: 99%
“…Accordingly, the WPI‐FG coacervates formed at this ratio demonstrated the highest dynamic viscosity and viscoelasticity. Electroneutrality favored coacervate formation, resulting in more compact structures with improved apparent viscosity and viscoelasticity (Liu et al, 2017). In this research, we investigated the contributions of ionic strength and hydrogen bonding on WPI‐FG coacervate structure and rheological properties.…”
Section: Introductionmentioning
confidence: 99%
“…KC-HP coacervate samples were collected by centrifugation (8,000 rpm, 10 min) of KC-HP mixtures. Frequency sweeps were used to describe the viscoelastic behavior of KC-HP coacervates (storage modulus [G ], loss modulus [G ]; Xiong et al, 2016) after conducting strain sweep tests to determine the linear viscoelastic region (Liu, Shim, Shen, Wang, & Reaney, 2017). The apparent viscosity of the coacervate was evaluated using shear rate sweeps varied from 0 to 100 s −1 .…”
Section: Rheological Measurementmentioning
confidence: 99%