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https://doi.org/10.2139/ssrn.4659224

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inferredcites →https://doi.org/10.1016/j.biortech.2004.06.024openalex-extracted
Surimi wash water treatment for protein recovery: effect of chitosan?alginate complex concentration and treatment time on protein adsorption
inferredcites →https://doi.org/10.1016/j.biortech.2015.06.128openalex-extracted
Effects of pre-fermentation and pulsed-electric-field treatment of primary sludge in microbial electrochemical cells
inferredcites →https://doi.org/10.1016/j.carbpol.2020.116925openalex-extracted
Field pea protein isolate/chitosan complex coacervates: Formation and characterization
inferredcites →https://doi.org/10.1016/j.electacta.2010.08.012openalex-extracted
Studies on the interactions between bovine β-lactoglobulin and chitosan at the solid–liquid interface
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.04.006openalex-extracted
The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength
inferredcites →https://doi.org/10.1016/j.foodhyd.2013.04.005openalex-extracted
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.11.019openalex-extracted
Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.06.022openalex-extracted
Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.01.026openalex-extracted
Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.04.034openalex-extracted
Comparision of heteroaggregation, layer-by-layer and directly mixing techniques on the physical properties and in vitro digestion of emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.05.048openalex-extracted
Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108286openalex-extracted
Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108406openalex-extracted
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.11.168openalex-extracted
Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability
inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.04.165openalex-extracted
Complexation behavior of carboxymethyl short-chain amylose and quaternized chitosan
inferredcites →https://doi.org/10.1016/j.jcis.2020.09.118openalex-extracted
Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.06.004openalex-extracted
Enhancing the adsorption of the proteins in the soy whey wastewater using foam separation column fitted with internal baffles
inferredcites →https://doi.org/10.1016/j.molliq.2019.04.126openalex-extracted
Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes
inferredcites →https://doi.org/10.1016/j.tifs.2022.06.013openalex-extracted
Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises
inferredcites →https://doi.org/10.1016/j.ultsonch.2022.106149openalex-extracted
Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
inferredcites →https://doi.org/10.1016/s0268-005x(97)80022-7openalex-extracted
Thermodynamic incompatibility of proteins and polysaccharides in solutions
inferredcites →https://doi.org/10.1016/s0927-7765(03)00143-7openalex-extracted
Effects of heat on physicochemical properties of whey protein-stabilised emulsions
inferredcites →https://doi.org/10.1021/ct8002964openalex-extracted
Characterization of Chitin and Chitosan Molecular Structure in Aqueous Solution
inferredcites →https://doi.org/10.1021/jf401693mopenalex-extracted
Recovery of Isoflavone Aglycones from Soy Whey Wastewater Using Foam Fractionation and Acidic Hydrolysis
inferredcites →https://doi.org/10.1021/jp304537mopenalex-extracted
Spectroscopic Investigation of the Effect of Salt on Binding of Tartrazine with Two Homologous Serum Albumins: Quantification by Use of the Debye–Hückel Limiting Law and Observation of Enthalpy–Entropy Compensation
inferredcites →https://doi.org/10.1080/10408398.2012.755669openalex-extracted
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
inferredcites →https://doi.org/10.1111/j.1745-4514.1999.tb00033.xopenalex-extracted
COMPARATIVE STUDY OF STRUCTURAL CHARACTERISTICS AND THERMAL BEHAVIOR OF WHEY AND ISOLATE SOYBEAN PROTEINS
inferredcites →https://doi.org/10.3136/fstr.8.193openalex-extracted
Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.
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