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Journal of Dispersion Science and Technology Volume 38, 2017 - Issue 9
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Original Articles

Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications

Catrin StengerDepartment of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim, Stuttgart, Germany
,
Benjamin ZeebDepartment of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim, Stuttgart, Germany
,
Jörg HinrichsDepartment of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
&
Jochen WeissDepartment of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim, Stuttgart, GermanyCorrespondence[email protected]
Pages 1258-1265 | Received 20 Jul 2016, Accepted 06 Sep 2016, Published online: 15 Feb 2017

Citations (26)

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Thiécla Katiane Osvaldt Rosales, Fábio Fernando Alves da Silva, Emerson Soares Bernardes & João Paulo Fabi. (2023) Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Critical Reviews in Food Science and Nutrition 0:0, pages 1-25.
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Rogelio Rodríguez-Rodríguez, Hugo Espinosa-Andrews, Norma Morales-Hernández, Consuelo Lobato-Calleros & E. Jaime Vernon-Carter. (2019) Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties. Journal of Dispersion Science and Technology 40:9, pages 1345-1352.
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Articles from other publishers (24)

Dan Zhang, Da Chen & Osvaldo H. Campanella. (2024) Effect of pH on the gelling properties of pea protein-pectin dispersions. Food Hydrocolloids 151, pages 109731.
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Hamed Jamshidian & Ali Rafe. (2024) Complex coacervate of wheat germ protein/high methoxy pectin in encapsulation of d-limonene. Chemical and Biological Technologies in Agriculture 11:1.
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Marianthi Zioga & Vasiliki Evageliou. (2023) Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions. Food Hydrocolloids 142, pages 108806.
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Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, Alexandre Minami Fioroto, Taíse Toniazzo, Carmen Cecília Tadini, Eduardo Purgatto, Neuza Mariko Aymoto Hassimotto & João Paulo Fabi. (2023) Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids 139, pages 108516.
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Thiécla Katiane Osvaldt Rosales & João Paulo Fabi. 2023. Soft Particles. Soft Particles 215 256 .
Thiécla Katiane Osvaldt Rosales & João Paulo Fabi. (2022) Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B: Biointerfaces 218, pages 112707.
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Hanna Salminen, Melody Sachs, Christophe Schmitt & Jochen Weiss. (2022) Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin. Food Biophysics.
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Thiécla Katiane Osvaldt Rosales & João Paulo Fabi. 2022. Smart Nanomaterials for Bioencapsulation. Smart Nanomaterials for Bioencapsulation 23 39 .
Mohammad Ghobadi, Mohammad Javad Varidi, Arash Koocheki & Mehdi Varidi. (2021) Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles. International Journal of Biological Macromolecules 182, pages 26-36.
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Pranita Mhaske, Asgar Farahnaky & Stefan Kasapis. (2020) 3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis. Food Biophysics 16:2, pages 153-160.
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David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden & Lutz Grossmann. (2021) Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 10:2, pages 260.
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Merve Yavuz-Düzgün, Benjamin Zeeb, Johannes Dreher, Beraat Özçelik & Jochen Weiss. (2020) The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates. Food Biophysics 15:3, pages 376-385.
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Yang Lan, Jae-Bom Ohm, Bingcan Chen & Jiajia Rao. (2020) Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocolloids 101, pages 105556.
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Chu‐Li Wu, Qi‐Hui Chen, Xiao‐Yin Li, Jia‐hui Su, Shan He, Jun Liu & Yang Yuan. (2019) Formation and characterisation of food protein–polysaccharide thermal complex particles: effects of pH, temperature and polysaccharide type. International Journal of Food Science & Technology 55:3, pages 1368-1374.
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Britta Graf, Kristin Protte, Jochen Weiss & Jörg Hinrichs. (2020) Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes. Journal of Food Engineering 269, pages 109760.
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Yang Lan, Jae-Bom Ohm, Bingcan Chen & Jiajia Rao. (2020) Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution. Food Chemistry 307, pages 125536.
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Jochen Weiss, Hanna Salminen, Pascal Moll & Christophe Schmitt. (2019) Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Advances in Colloid and Interface Science 271, pages 101987.
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Prasanth K.S. Pillai, Andrea K. Stone, Qian Guo, Qingbin Guo, Qi Wang & Michael T. Nickerson. (2019) Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions. Food Chemistry 284, pages 227-235.
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Benjamin Zeeb, Theresa Jost, David Julian McClements & Jochen Weiss. (2019) Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study. Gels 5:2, pages 26.
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Kristin Protte, Jochen Weiss, Jörg Hinrichs & Antti Knaapila. (2019) Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts. LWT 105, pages 336-343.
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Kristin Protte, Franziska Balinger, Jochen Weiss, Ronny Löffler & Stefan Nöbel. (2019) Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation. Food Hydrocolloids 89, pages 554-562.
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Kristin Protte, Jochen Weiss & Jörg Hinrichs. (2018) Insignificance of lactose impurities on generation and structural characteristics of thermally stabilised whey protein-pectin complexes. International Dairy Journal 80, pages 46-51.
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Benjamin Zeeb, Lee Mi-Yeon, Monika Gibis & Jochen Weiss. (2018) Growth phenomena in biopolymer complexes composed of heated WPI and pectin. Food Hydrocolloids 74, pages 53-61.
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Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann, Jörg Hinrichs & Jochen Weiss. (2017) Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios. Food & Function 8:1, pages 333-340.
Crossref

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