Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

By O. Jones, E. Decker, D. McClements. 2009

178 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/ec77898fd410424c35f43f395b2281054b7e656c

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. E. Dickinson
6. Jiajia Rao
7. S. Jafari
8. U. Klinkesorn

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).”