@phdthesis{01H8T11JZ1XMZSFY045MHN9XAS,
  abstract     = {{Protein-polysaccharide electrostatic interactions have received increasing research interest during the last two decades due to their potential importance in food processing and novel food formulations. One of the most attractive food applications is the construction of colloidal delivery vehicles for hydrophobic ingredients, which are designed to encapsulate, protect, and control the release of these ingredients. However, this requires a better understanding and more intelligent manipulation of the protein-polysaccharide interactions under complex environmental conditions. Proteins and many polysaccharides are charged biopolymers. The heterogeneous distribution of surface charges on proteins (simultaneous existence of both positive and negative charges) may facilitate their interaction with charged polysaccharides across a wide pH range, including both below and above their isoelectric point. This dissertation aims to provide deeper insights into protein-polysaccharide electrostatic interactions at the oil-water interface or in bulk, and their responsive behaviors upon exposure to changing environmental conditions (e.g. pH, salt, and gastrointestinal fluids). The potential application of protein-polysaccharide complexation in two types of delivery systems for hydrophobic ingredients (i.e. oil-in-water emulsion, and intermolecular soluble complexes) is examined. In this dissertation, whey protein isolate (enriched with β-lactoglobulin) and pectin (both low- and high-methoxy pectin) were selected as characteristic models of globular proteins and anionic polysaccharides since the combination is an ideal model for studying protein-polysaccharide interactions in soft matter systems because of their well-studied molecular characteristics.
}},
  author       = {{Li, Hao}},
  isbn         = {{9789463576468}},
  keywords     = {{protein-polysaccharide interactions,emulsion,oil-water interface,ligand-binding,delivery systems,beta-lactoglobulin,electrostatic interactions,pectin}},
  language     = {{eng}},
  pages        = {{XVI, 158}},
  publisher    = {{Ghent University. Faculty of Bioscience Engineering}},
  school       = {{Ghent University}},
  title        = {{Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems}},
  year         = {{2023}},
}