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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
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Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
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The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
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- Journal Article
- A1
- open access
A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science : basic principles and applications
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Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry
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- PhD Thesis
- open access
Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment
(2018) -
Dry heat treatment of whey protein isolate with low methoxyl pectin to improve heat stability of protein in solution and O/W emulsion
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Functional colloids from proteins and polysaccharides for food applications