The aim of this work was to characterise influence of whey proteins–pectin interaction on
emulsification properties of whey. As the first, structural characteristics of pectin-protein …

The aim of this study was to understand the fundamental interactions responsible for
aggregation of whey proteins (WPs) at pH 6 and 3 during heating at 140° C for 30 s in the …

The formation of electrostatic complexes of whey protein (WP) and a nongelling
carrageenan (CG) was investigated as a function of pH, ionic strength, temperature, and …

To enable opportunities in structuring food products based on the combination of plant and
animal proteins it is important to understand the factors that influence the final product …

The study investigates the complexes formed between sodium caseinate (SC) and sugar
beet pectin (SBP) and to harness them to stabilize SBP emulsions. We find that both …

A soluble isolated wheat protein fraction (sIWP) prepared from isolated wheat protein (30–
35% deamidation) was incubated alone or in the presence of glucose or maltodextrins of …

Food texture has a significant influence on the sensation of satiety. The digestibility of a
protein matrix can be decreased by eg disulfide cross-links during heating, but the structure …

Background As the demand for “clean label emulsions” and natural emulsifiers is increasing,
whey proteins have a big potency to be used as an emulsifier in food emulsions. However …

Solutions of commercial whey protein concentrate (CWPC, 82% protein) at 5, 10, 20, and
30% were treated with heat at 90° C or with high hydrostatic pressure (HHP) at 85 Kpsi …

The main aim of the study was to assess the effect of microparticulation at low pH on the
functionality of heat-denatured whey proteins (WP). Spray-dried, microparticulated WP …