124 related articles for article (PubMed ID: 33049839)
1. Field pea protein isolate/chitosan complex coacervates: Formation and characterization.
Zhang Q; Dong H; Gao J; Chen L; Vasanthan T
Carbohydr Polym; 2020 Dec; 250():116925. PubMed ID: 33049839
[TBL] [Abstract][Full Text] [Related]
2. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates.
Zhang Q; Jeganathan B; Dong H; Chen L; Vasanthan T
Food Chem; 2021 May; 344():128569. PubMed ID: 33280960
[TBL] [Abstract][Full Text] [Related]
3. Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins.
Yang S; Li X; Hua Y; Chen Y; Kong X; Zhang C
J Agric Food Chem; 2020 Feb; 68(6):1698-1706. PubMed ID: 31986048
[TBL] [Abstract][Full Text] [Related]
4. Rheological and Microstructural Characteristics of Canola Protein Isolate-Chitosan Complex Coacervates.
Chang PG; Gupta R; Timilsena YP
J Food Sci; 2019 May; 84(5):1104-1112. PubMed ID: 30994940
[TBL] [Abstract][Full Text] [Related]
5. Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution.
Lan Y; Ohm JB; Chen B; Rao J
Food Chem; 2020 Mar; 307():125536. PubMed ID: 31654950
[TBL] [Abstract][Full Text] [Related]
6. Complex coacervation of soybean protein isolate and chitosan.
Huang GQ; Sun YT; Xiao JX; Yang J
Food Chem; 2012 Nov; 135(2):534-9. PubMed ID: 22868125
[TBL] [Abstract][Full Text] [Related]
7. Preparation, characterization, and evaluation of flaxseed oil liposomes coated with chitosan and pea protein isolate hydrolysates.
Song F; Chen J; Zhang Z; Tian S
Food Chem; 2023 Mar; 404(Pt A):134547. PubMed ID: 36240554
[TBL] [Abstract][Full Text] [Related]
8. Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates.
Song Q; Guan W; Wei C; Liu W; Cai L
Food Chem; 2023 Sep; 419():136091. PubMed ID: 37027975
[TBL] [Abstract][Full Text] [Related]
9. Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions.
Pillai PKS; Morales-Contreras BE; Wicker L; Nickerson MT
Food Chem; 2020 Feb; 305():125433. PubMed ID: 31499293
[TBL] [Abstract][Full Text] [Related]
10. Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification.
Li Y; Zhang X; Sun N; Wang Y; Lin S
Int J Biol Macromol; 2018 Dec; 120(Pt A):783-788. PubMed ID: 30171945
[TBL] [Abstract][Full Text] [Related]
11. Effect of polyelectrolyte structure on protein-polyelectrolyte coacervates: coacervates of bovine serum albumin with poly(diallyldimethylammonium chloride) versus chitosan.
Kayitmazer AB; Strand SP; Tribet C; Jaeger W; Dubin PL
Biomacromolecules; 2007 Nov; 8(11):3568-77. PubMed ID: 17892297
[TBL] [Abstract][Full Text] [Related]
12. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions.
Pillai PKS; Stone AK; Guo Q; Guo Q; Wang Q; Nickerson MT
Food Chem; 2019 Jun; 284():227-235. PubMed ID: 30744850
[TBL] [Abstract][Full Text] [Related]
13. Self-coacervation of carboxymethyl chitosan as a pH-responsive encapsulation and delivery strategy.
Jing H; Du X; Mo L; Wang H
Int J Biol Macromol; 2021 Dec; 192():1169-1177. PubMed ID: 34678379
[TBL] [Abstract][Full Text] [Related]
14. Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes.
Espinosa-Andrews H; Enríquez-Ramírez KE; García-Márquez E; Ramírez-Santiago C; Lobato-Calleros C; Vernon-Carter J
Carbohydr Polym; 2013 Jun; 95(1):161-6. PubMed ID: 23618253
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
Dai T; Li T; Li R; Zhou H; Liu C; Chen J; McClements DJ
Food Chem; 2020 Nov; 329():127219. PubMed ID: 32516714
[TBL] [Abstract][Full Text] [Related]
17. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties.
Cheng C; Tu Z; Wang H
Food Res Int; 2023 May; 167():112652. PubMed ID: 37087241
[TBL] [Abstract][Full Text] [Related]
18. Fabrication and Characterization of Chitosan-Pea Protein Isolate Nanoparticles.
Zhang M; Li Z; Dai M; He H; Liang B; Sun C; Li X; Ji C
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296504
[TBL] [Abstract][Full Text] [Related]
19. Intermolecular interactions during complex coacervation of pea protein isolate and gum arabic.
Liu S; Cao YL; Ghosh S; Rousseau D; Low NH; Nickerson MT
J Agric Food Chem; 2010 Jan; 58(1):552-6. PubMed ID: 19938857
[TBL] [Abstract][Full Text] [Related]
20. Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan - gum Arabic coacervates.
Huang GQ; Du YL; Xiao JX; Wang GY
Food Chem; 2017 Aug; 228():236-242. PubMed ID: 28317718
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
