Soluble complex between whey protein isolate (WPI) and carboxymethylcellulose (CMC) can be formed at pH above the pI of the protein. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, ...

The goal of the study is to investigate the effect of alginate on sucrose release and in vitro gastric digestion of soy protein isolate (SPI) in model beverages as well as to determine whether consumption of the model ...

Processed products that contain no artificial ingredients are becoming a new trend and there is a need to develop emulsifiers and stabilizers for clean label application. Whey protein isolate (WPI) has excellent emulsifying ...

Interactions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH < pI. Much less ...

In this study, the impact of a whey protein isolate (WPI) and pectin complex (formed heating the mixture at 85[degrees]C and pH 7) on digestion properties and delivery of [beta]-carotene in oilin-water emulsions was ...

With increasing demand for clean label products, there is an urgent need to develop biopolymer-based emulsifiers and stabilizers. Proteins are excellent emulsifiers; however, their properties are limited at pH at or near ...