The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132600
Abstract: Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found… read more here.
Keywords: blackcurrant pectin; biopolymer; biopolymer water; pectin ... See more keywords
Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27134202
Abstract: A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin–protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15… read more here.
Keywords: pectin; whey protein; anthocyanin bound; blackcurrant pectin ... See more keywords