| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540598 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Optimal canola protein-alginate or ι-carrageenan interactions occurs at a 20:1 mixing ratio. ⺠Coacervation is formed through electrostatic attraction with secondary stabilisation by hydrogen bonding. ⺠Solubility is canola protein-alginate mixtures are enhanced relative to canola alone.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Darlene R. Klassen, Catherine M. Elmer, Michael T. Nickerson,