Thermodynamic Parameters of β-Lactoglobulin−Pectin Complexes Assessed by Isothermal Titration Calorimetry

By M. Girard, S. Turgeon, S. Gauthier. 2003

146 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Surfaces, Coatings and Films

View Paper: https://www.semanticscholar.org/paper/6ca7774aa412e99d98a802b0d745564c1f762b5c

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In Food Science

1. L. Bosnea
2. T. Moschakis
3. C. Biliaderis

Citations in the corpus

• Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, background): “Interesting systems of complex coacervation are those between proteins and ionic polysaccharides of opposite charge; e.g., pectin has been a popular anionic polysaccharide for complex coacervation with β-lactoglobulin (Girard et al. 2003; Wang et al. 2007).”