134 related articles for article (PubMed ID: 29275201)
1. Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties.
Souza CJF; Souza CSF; Heckert Bastos LP; Garcia-Rojas EE
Int J Biol Macromol; 2018 Apr; 109():467-475. PubMed ID: 29275201
[TBL] [Abstract][Full Text] [Related]
2. Complexation of whey proteins with carrageenan.
Weinbreck F; Nieuwenhuijse H; Robijn GW; De Kruif CG
J Agric Food Chem; 2004 Jun; 52(11):3550-5. PubMed ID: 15161229
[TBL] [Abstract][Full Text] [Related]
3. Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio.
Souza CJF; da Costa AR; Souza CF; Tosin FFS; Garcia-Rojas EE
Int J Biol Macromol; 2018 Feb; 107(Pt A):1253-1260. PubMed ID: 29017886
[TBL] [Abstract][Full Text] [Related]
4. Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization.
Santos MB; Costa ARD; Garcia-Rojas EE
Int J Biol Macromol; 2018 Jan; 106():1323-1329. PubMed ID: 28860060
[TBL] [Abstract][Full Text] [Related]
5. Conformational changes in iota- and kappa-carrageenans induced by complex formation with bovine beta-casein.
Burova TV; Grinberg NV; Grinberg VY; Usov AI; Tolstoguzov VB; Kruif CG
Biomacromolecules; 2007 Feb; 8(2):368-75. PubMed ID: 17291059
[TBL] [Abstract][Full Text] [Related]
6. Interaction-induced structural transformation of lysozyme and kappa-carrageenan in binary complexes.
Makshakova ON; Bogdanova LR; Faizullin DA; Ermakova EA; Zuev YF; Sedov IA
Carbohydr Polym; 2021 Jan; 252():117181. PubMed ID: 33183628
[TBL] [Abstract][Full Text] [Related]
7. Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi.
Zhang T; Xu X; Li Z; Wang Y; Xue Y; Xue C
Food Res Int; 2018 Mar; 105():821-827. PubMed ID: 29433278
[TBL] [Abstract][Full Text] [Related]
8. Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration.
Niu F; Su Y; Liu Y; Wang G; Zhang Y; Yang Y
Colloids Surf B Biointerfaces; 2014 Jan; 113():477-82. PubMed ID: 24149009
[TBL] [Abstract][Full Text] [Related]
9. Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates.
Ghorbani Gorji S; Ghorbani Gorji E; Mohammadifar MA; Zargaraan A
Int J Biol Macromol; 2014 Jun; 67():503-11. PubMed ID: 24565900
[TBL] [Abstract][Full Text] [Related]
10. Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose.
Spada JC; Marczak LD; Tessaro IC; Cardozo NS
Carbohydr Polym; 2015 Dec; 134():119-27. PubMed ID: 26428107
[TBL] [Abstract][Full Text] [Related]
11. Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates.
Niu F; Kou M; Fan J; Pan W; Feng ZJ; Su Y; Yang Y; Zhou W
Food Chem; 2018 Sep; 260():1-6. PubMed ID: 29699649
[TBL] [Abstract][Full Text] [Related]
12. Interaction of lysozyme with negatively charged flexible chain polymers.
Romanini D; Braia M; Angarten RG; Loh W; Picó G
J Chromatogr B Analyt Technol Biomed Life Sci; 2007 Sep; 857(1):25-31. PubMed ID: 17644499
[TBL] [Abstract][Full Text] [Related]
13. Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein.
Huang M; Mao Y; Li H; Yang H
Food Chem; 2021 Oct; 360():129972. PubMed ID: 33971508
[TBL] [Abstract][Full Text] [Related]
14. Fibrillation of β-lactoglobulin at low pH in the presence of a complexing anionic polysaccharide.
Jones OG; Adamcik J; Handschin S; Bolisetty S; Mezzenga R
Langmuir; 2010 Nov; 26(22):17449-58. PubMed ID: 20968310
[TBL] [Abstract][Full Text] [Related]
15. Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification.
Xu W; Li Z; Jin W; Li P; Li Y; Liang H; Li Y; Li B
Food Res Int; 2016 Dec; 90():85-90. PubMed ID: 29195895
[TBL] [Abstract][Full Text] [Related]
16. Conformational energetics of interpolyelectrolyte complexation between ι-carrageenan and poly(methylaminophosphazene) measured by high-sensitivity differential scanning calorimetry.
Grinberg VY; Burova TV; Grinberg NV; Dubovik AS; Tur DR; Usov AI; Papkov VS; Khokhlov AR
Langmuir; 2011 Jun; 27(12):7714-21. PubMed ID: 21612233
[TBL] [Abstract][Full Text] [Related]
17. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
Seth D; Mishra HN; Deka SC
J Sci Food Agric; 2018 Mar; 98(5):1696-1702. PubMed ID: 28853145
[TBL] [Abstract][Full Text] [Related]
18. Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties.
Zhao M; Hu J; Zhang H; Nishinari K; Fang Y
J Dairy Sci; 2020 Oct; 103(10):8709-8720. PubMed ID: 32747109
[TBL] [Abstract][Full Text] [Related]
19. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
Wang Z; Zhang S; Vardhanabhuti B
J Food Sci; 2015 Aug; 80(8):N1893-902. PubMed ID: 26121991
[TBL] [Abstract][Full Text] [Related]
20. Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration.
Rabelo RS; Tavares GM; Prata AS; Hubinger MD
Carbohydr Polym; 2019 Nov; 223():115120. PubMed ID: 31427003
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
