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International Journal of Food Properties Volume 20, 2017 - Issue sup3
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Original Articles

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Kayode OduseGenius Foods, Edinburgh, United KingdomCorrespondence[email protected]
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Lydia CampbellInstitute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United KingdomView further author information
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Julien LonchampSchool of Health Sciences, Queen Margaret University, Edinburgh, United KingdomView further author information
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Stephen R. EustonInstitute of Mechanical Process & Energy Engineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh, United KingdomORCID Iconhttp://orcid.org/0000-0003-1869-6846View further author information
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Pages S3027-S3041 | Received 02 Jun 2017, Accepted 21 Oct 2017, Published online: 09 Jan 2018

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Thao M. Ho, Bhesh R. Bhandari & Nidhi Bansal. (2022) Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition 62:17, pages 4800-4820.
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Behnaz Naderi, Javad Keramat, Ali Nasirpour & Mehrnaz Aminifar. (2020) Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization. International Journal of Food Properties 23:1, pages 1854-1873.
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Gaozhan Xue, Dingding Ren, Chunxia Zhou, Huina Zheng, Wenhong Cao, Haisheng Lin, Xiaoming Qin & Chaohua Zhang. (2020) Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. International Journal of Food Properties 23:1, pages 1256-1271.
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Articles from other publishers (20)

Muhammed Rasim Gul, Alev Emine Ince, Baris Ozel, Aymelek Kubra Uslu, Melis Çetin, Duygu Mentes, Servet Gulum Sumnu & Mecit Halil Oztop. (2023) Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar. Journal of the Science of Food and Agriculture 104:1, pages 83-92.
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Ganesan Narsimhan. 2023. One Hundred Years of Colloid Symposia: Looking Back and Looking Forward. One Hundred Years of Colloid Symposia: Looking Back and Looking Forward 285 347 .
María Gabriela Bordón, Gabriela Noel Barrera, Agustín González, Pablo Daniel Ribotta & Marcela Lilian Martínez. (2023) Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil. Journal of the Science of Food and Agriculture 103:7, pages 3322-3333.
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Zhiqiang Liang, Hong Chu, Zhanqun Hou, Caiyun Wang, Guofang Zhang, Libo Liu, Xia Ma, Chun Li & Jian He. (2023) W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus. International Journal of Biological Macromolecules 232, pages 123477.
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Xinyue Zhang, Zizhen Sun, Qi Zeng, Haobo Jin, Simin Wang, Yongguo Jin, Yu Hu & Zhaoxia Cai. (2023) Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior. Food Hydrocolloids 135, pages 108169.
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Roch Galih Saktya Candraningrum, Arima Diah Setiowati & Chusnul Hidayat. (2023) Electrostatic-Maillard formation of coconut protein Concentrate-Pectin conjugate for Oil-in-Water Emulsion: Effects of Ratio, Temperature, and pH. Journal of the Saudi Society of Agricultural Sciences 22:1, pages 18-24.
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Lijuan Luo, Zhiming Wang, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Pengfei Zhou, Zhihao Zhao, Mingwei Zhang & Ping Li. (2022) High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates. Food Chemistry 397, pages 133684.
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Qiwei Du, Linhui Zhou, Fei Lyu, Jianhua Liu & Yuting Ding. (2022) The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review. Colloids and Surfaces B: Biointerfaces 210, pages 112253.
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Abdur Rehman, Qunyi Tong, Sameh A Korma, Wen Han, Aiman Karim, Hafiz Rizwan Sharif, Ahmad Ali, Sanabil Yaqoob, Salah A Khalifa & Ilaria Cacciotti. (2021) Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene. Nanotechnology 32:50, pages 505302.
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María Luisa López-Castejón, Carlos Bengoechea, José Manuel Alguacil & Cecilio Carrera. (2021) Prebiotic food foams stabilized by inulin and β-lactoglobulin. Food Hydrocolloids 119, pages 106829.
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Daiki Murayama, Scott A. Rankin & Shinya Ikeda. (2021) Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability. Food Hydrocolloids 114, pages 106558.
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Uma Buda, M. Bhargavi Priyadarshini, R.K. Majumdar, S.S. Mahanand, A.B. Patel & N.K. Mehta. (2021) Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan. International Journal of Biological Macromolecules 175, pages 123-130.
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Abdullah Abdulaziz Abbod Abdo, Chengnan Zhang, Yuling Lin, Benariba Kaddour, Xiuting Li, Guangsen Fan, Chao Teng, Youqiang Xu & Ran Yang. (2020) Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation. Journal of Food Measurement and Characterization 15:2, pages 1341-1348.
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B. Neckebroeck, S.H.E. Verkempinck, J. Van Audenhove, T. Bernaerts, H. de Wilde d'Estmael, M.E. Hendrickx & A.M. Van Loey. (2021) Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources. Food Research International 141, pages 110087.
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Yapeng Fang. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids 125 155 .
Tomasz Janek, Karina Sałek, Joanna Burger, Żaneta Czyżnikowska & Stephen R. Euston. (2020) Investigating the biomolecular interactions between model proteins and glycine betaine surfactant with reference to the stabilization of emulsions and antimicrobial properties. Colloids and Surfaces B: Biointerfaces 194, pages 111226.
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Eric Dickinson. (2020) Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Current Opinion in Food Science 33, pages 52-60.
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Jeroen Boeve & Iris J. Joye. (2020) Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatment. Food Hydrocolloids 100, pages 105353.
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Prasanth K.S. Pillai, Blanca E. Morales-Contreras, Louise Wicker & Michael T. Nickerson. (2020) Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions. Food Chemistry 305, pages 125433.
Crossref
Jian Zhang, Ya-Kun Zhang, Yong Liu & Jun-Hui Wang. (2019) Emulsifying Properties of Tremella Fuciformis : A Novel Promising Food Emulsifier . International Journal of Food Engineering 15:3-4.
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