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https://doi.org/10.2139/ssrn.4690739
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/aic.12028openalex-extracted
Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems
inferredcites →https://doi.org/10.1002/bip.360300322openalex-extracted
On the physicochemical properties of gellan gum
inferredcites →https://doi.org/10.1007/s11483-008-9068-5openalex-extracted
Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes
inferredcites →https://doi.org/10.1007/s11483-014-9337-4openalex-extracted
Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin
inferredcites →https://doi.org/10.1016/0008-6215(83)88185-3openalex-extracted
Rheology and microstructure of solutions of the microbial polysaccharide from Pseudomonas elodea
inferredcites →https://doi.org/10.1016/j.carbpol.2015.12.045openalex-extracted
High acyl gellan as an emulsion stabilizer
inferredcites →https://doi.org/10.1016/j.cis.2010.10.006openalex-extracted
Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
inferredcites →https://doi.org/10.1016/j.cocis.2020.101394openalex-extracted
Recent developments in food foams
inferredcites →https://doi.org/10.1016/j.colsurfa.2008.07.040openalex-extracted
Effect of protein aggregates on foaming properties of β-lactoglobulin
inferredcites →https://doi.org/10.1016/j.crfs.2022.01.012openalex-extracted
Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.foodchem.2015.10.021openalex-extracted
Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136757openalex-extracted
Effects of different steam injection conditions on cappuccino’s nutritional profile
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.02.002openalex-extracted
Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.04.008openalex-extracted
Influence of the overall charge and local charge density of pectin on the complex formation between pectin and β-lactoglobulin
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.11.013openalex-extracted
Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.03.003openalex-extracted
Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.07.025openalex-extracted
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.08.006openalex-extracted
Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.03.041openalex-extracted
Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.11.015openalex-extracted
Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107670openalex-extracted
Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108032openalex-extracted
Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
inferredcites →https://doi.org/10.1016/j.jcis.2015.12.012openalex-extracted
Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces
inferredcites →https://doi.org/10.1021/bm025667nopenalex-extracted
Complex Coacervation of Whey Proteins and Gum Arabic
inferredcites →https://doi.org/10.1021/bp00036a005openalex-extracted
Protein—Polyelectrolyte Phase Boundaries
inferredcites →https://doi.org/10.1021/la203357popenalex-extracted
On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands
inferredcites →https://doi.org/10.1080/10408398.2021.1879002openalex-extracted
Functionality of bovine milk proteins and other factors in foaming properties of milk: a review
inferredcites →https://doi.org/10.1111/ijfs.12275openalex-extracted
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)
inferredcites →https://doi.org/10.1111/ijfs.12560openalex-extracted
Effects of chloride, thiocyanate and sulphate salts on β‐lactoglobulin–pectin associative complexes
inferredcites →https://doi.org/10.1111/j.1365-2621.1990.tb01612.xopenalex-extracted
pH and Heat Treatment Effects on Foaming of Whey Protein isolate
inferredcites →https://doi.org/10.1146/annurev-food-030216-030009openalex-extracted
Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams
inferredcites →https://doi.org/10.3168/jds.2015-10765openalex-extracted
Effects of the conjugation of whey proteins with gellan polysaccharides on surfactant-induced competitive displacement from the air-water interface
inferredcites →https://doi.org/10.3168/jds.2016-12053openalex-extracted
Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels
inferredcites →https://doi.org/10.3168/jds.2019-17745openalex-extracted
Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties
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