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Complex coacervation between whey proteins and carboxylated or highly sulphated polysaccharides has been widely studied. The aim of this work was to characterise a slightly sulphated polysaccharide (agar) and whey protein insoluble complexes in terms of yield, composition and physicochemical properties as well as to study their rheological behaviour for better understanding their structure. Unlike...
The complex formation between whey protein isolate (WPI) and agar has been investigated and their interactions were monitored as a function of the physicochemical properties of agar, the pH and the ionic strength of the medium. Agars from Gracilaria vermiculophylla were extracted under different MAE conditions and characterized according to their physicochemical properties. By using microwave irradiation...
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