We investigate changes in the molecular structures of whey proteins (WPI) caused by heat-
induced interaction and reaction with varying concentrations of sugar beet pectin (SBP) in …

It has been shown previously that reacting whey protein isolate (WPI) with sugar beet pectin
(SBP) through a Maillard type reaction in a dry-state led to noticeable improvement in the …

The mechanism leading to an alteration of heat aggregation of whey protein isolate (WPI) in
the presence of pectin was investigated by assessing structural changes of proteins using …

Stability of whey protein-pectin complexes is an essential criterion for their application in
different food matrices. The impact of process parameters on micro-and macro-structural …

A Maillard type reaction in the dry state was utilized to create conjugates between whey
protein isolate (WPI) and sugar beet pectin (SBP) to achieve improved functional properties …

Fat-replacers can be applied to enhance creaminess as they often possess a high ability to
bind water. Especially for mixed biopolymer complexes, such as whey protein–pectin …

To gain an understanding of the improved emulsion stability, exhibited by the Maillard-type
reaction products consisted of whey protein isolate (WPI) and sugar beet pectin (SBP), we …

Protein− polysaccharide complexes formed under electrostatic associative conditions could
have interesting functional properties. However, their stability over a wide range of pH limits …

We investigated changes in the chemical composition of WPI as a result of heating (60° C,
72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%) …

The influence of bound anthocyanins on pectin-protein complexation was studied by
comparing two types of pectin-protein mixtures:(i) the anthocyanin-rich blackcurrant pectin …