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Effect of pH , biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Rheological properties of gellan, κ-carrageenan and alginate polysaccharides: effect of potassium and calcium ions on macrostructure assemblages
inferredcites →https://doi.org/10.1016/j.carbpol.2004.06.017openalex-snapshot
Dilute solution properties of κ-carrageenan polysaccharides: effect of potassium and calcium ions on chain conformation
inferredcites →https://doi.org/10.1016/j.cocis.2004.09.006openalex-snapshot
Complex coacervation of proteins and anionic polysaccharides
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Complex coacervation of pea protein isolate and alginate polysaccharides
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Characterization of β-lactoglobulin–chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
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Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.03.006openalex-snapshot
Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.08.006openalex-snapshot
Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
inferredcites →https://doi.org/10.1016/j.foodres.2009.07.021openalex-snapshot
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
inferredcites →https://doi.org/10.1016/j.foodres.2009.09.003openalex-snapshot
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
inferredcites →https://doi.org/10.1016/j.ijbiomac.2007.02.004openalex-snapshot
Intermolecular complexation and phase separation in aqueous solutions of oppositely charged biopolymers
inferredcites →https://doi.org/10.1016/s0268-005x(98)00055-1openalex-snapshot
Influence of κ-carrageenan on the properties of a protein-stabilized emulsion
inferredcites →https://doi.org/10.1016/s0268-005x(99)00032-6openalex-snapshot
Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium
inferredcites →https://doi.org/10.1016/s0268-005x(99)00055-7openalex-snapshot
The effects of pH on the rheology of β-lactoglobulin/κ-carrageenan mixed gels
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Protein–polysaccharide interactions
inferredcites →https://doi.org/10.1021/bm049970vopenalex-snapshot
Composition and Structure of Whey Protein/Gum Arabic Coacervates
inferredcites →https://doi.org/10.1021/jf034969topenalex-snapshot
Complexation of Whey Proteins with Carrageenan
inferredcites →https://doi.org/10.1021/jf802643nopenalex-snapshot
Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes
inferredcites →https://doi.org/10.1021/la0348214openalex-snapshot
Complex Formation of Whey Proteins: Exocellular Polysaccharide EPS B40
inferredcites →https://doi.org/10.1063/1.1543981openalex-snapshot
Theory of polyelectrolyte adsorption on heterogeneously charged surfaces applied to soluble protein–polyelectrolyte complexes
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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