Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study
The interactions between whey protein isolate (WPI) and propylene glycol alginate (PGA) were investigated as a function of pH and the mass ratio. The results showed that WPI and PGA formed a soluble and uniform complex at a mass ratio of 2:1 and pH 4.0 through forces such as electrostatic attraction...
| Main Authors: | , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
Elsevier
2022-10-01
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| 丛编: | Food Chemistry: X |
| 主题: | |
| 在线阅读: | http://www.sciencedirect.com/science/article/pii/S2590157522002000 |