Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.015
Abstract: Abstract The purpose of this study was to prepare and evaluate the chemical and physical properties of protein-polyphenol-polysaccharide ternary soluble complexes composed of pea protein isolate (PPI), quercetin (Q) and mesquite gum (MG). PPI and… read more here.
Keywords: mesquite gum; hydrodynamic diameter; composed pea; pea protein ... See more keywords
Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.02.021
Abstract: Abstract Recently, there is a strong interest in the incorporation of pea protein as a preferred alternative animal protein into protein fortified beverage because of its cheaper price, more sustainable and gluten free that can… read more here.
Keywords: protein; ppi hmp; pea protein; soluble complexes ... See more keywords
Investigation on the formation of highly luminescent β-diketone-Ln(III)-EDTA water-soluble complexes
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DOI: 10.1016/j.jlumin.2018.10.021
Abstract: Abstract Three new β-diketone–Ln-EDTA (β-diketone = TTA, BTFA, ACAC; Ln=Eu3+ and Tb3+) water-soluble complexes were prepared, and their photophysical properties were investigated in aqueous solutions and compared with the Eu–EDTA complex. A very strong red and green… read more here.
Keywords: soluble complexes; formation; diketone edta; diketone ... See more keywords