Hesperetin (Citrus peel flavonoid aglycone) encapsulation using pea protein- high methoxyl pectin electrostatic complexes: Complex optimization and biological activity.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11874
Abstract: BACKGROUND Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, due to their low water solubility and bioaccesibility, they are not being utilized to their full potential. The… read more here.
Keywords: methoxyl pectin; pea protein; hesperetin; high methoxyl ... See more keywords
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry
Sign Up to like & getrecommendations! Published in 2018 at "Magnetic Resonance in Chemistry"
DOI: 10.1002/mrc.4812
Abstract: As interaction between proteins and polysaccharides is expected to change the average diffusion coefficient and the distribution width, it is believed that NMR diffusometry can be a useful tool to study and quantify the interaction… read more here.
Keywords: low methoxyl; nmr diffusometry; methoxyl pectin; interaction whey ... See more keywords
Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.10.006
Abstract: Abstract The formation of Low Methoxyl pectin (LMP)/sodium caseinate (CAS) complexes was studied at different pHs by measuring transmittance, phase separation and ζ-potential. At the different tested CAS/LMP ratios, insoluble complexes, soluble complexes and biopolymer… read more here.
Keywords: insoluble complexes; sodium caseinate; sodium; methoxyl pectin ... See more keywords
Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate‐stabilized emulsions
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12906
Abstract: Two strategies of emulsion preparation, stabilization by sodium caseinate (CAS)/low methoxyl pectin (LMP) complexes formed in advance, and stabilization by the layer‐by‐layer (LBL) method, were compared. In aqueous solution, at a constant CAS concentration (5… read more here.
Keywords: methoxyl pectin; sodium caseinate; low methoxyl; stabilized emulsions ... See more keywords
High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies
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DOI: 10.3390/membranes12070695
Abstract: Nowadays, proteins and polysaccharides play a fundamental role in the manufacturing of biocompatible materials applied in food packaging. The resulting films have, however, limits associated with the resistance to mechanical stress; therefore, it is important… read more here.
Keywords: methoxyl pectin; high methoxyl; sodium caseinate; green carbon ... See more keywords