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- W2948654411 endingPage "192" @default.
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- W2948654411 abstract "Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement." @default.
- W2948654411 created "2019-06-14" @default.
- W2948654411 creator A5015116173 @default.
- W2948654411 creator A5061393435 @default.
- W2948654411 date "2019-06-03" @default.
- W2948654411 modified "2023-10-13" @default.
- W2948654411 title "Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms" @default.
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- W2948654411 doi "https://doi.org/10.3390/foods8060192" @default.
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