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- Stone, Andrea K., et al. Show all 6 Authors
- European food research & technology 2014 v.238 no.5 pp. 773-780
- biopolymers; carrageenan; electrophoresis; foaming; foaming capacity; mixing; pH; solubility; turbidity
- ... The formation of electrostatic complexes involving a napin protein isolate (NPI) and carboxylated alginate (AL) and sulfated (κ-, ι-, λ-type carrageenan) (CG) polysaccharides was investigated at a biopolymer mixing ratio of 10:1 (NPI/polysaccharide) as a function of pH (4.0–12.0) using turbidity and electrophoretic mobility. The functionality of the ensuing complexes was tested on the basis of the ...