Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles.

By O. Jones, E. Decker, D. McClements. 2010

157 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/64448c2154511fe7168e89ea4af7b56623dd9ee6

How researchers see this paper

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In Food Science

1. D. McClements
2. O. Jones
3. U. Lesmes
4. P. Dubin
5. M. Krokida
6. C. Biliaderis
7. C. Drosou
8. E. Dickinson

Citations in the corpus

• Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes (2010, background): “…complexes, as obtained through DSC and turbiditytemperature scans, suggested the dissociation of associative complexes at high temperature, which may explain the comparability of low-concentration LMP solutions to those of pure b-lactoglobulin during thermal processing (Jones et al., 2009b).”
• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “able interest in the formation of biopolymer particles from proteins and/or polysaccharides.([187]) Recent works have demonstrated that it is possible to obtain”