Five types of electrostatic complex (macromolecular complexes, core-shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [WPC]) and pectin. By controlling the thermal treatment, composition, and order of mixing, it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability, and organoleptic properties. ARTICLE HISTORY

Raspberries (Rubus ideaus L.) are popular and a major UK soft fruit crop. Several efforts have been geared towards developing an improved cultivar that will have a longer shelf-life. A 1 to 2 days improvement in fruit shelf-life would increase the value of harvested fruit and reduce waste. This research work investigated the firmness characteristics of 22 progeny (clones) derived from a Glen Moy x Latham mapping population by recording the various hardness values at 4 0 C over a 7 day storage period. A QTS-Texture Analyser was used to measure hardness values and the results were analyzed using Restricted Maximum Likelihood (REML) analysis. The parameters measured were: hardness, hardness1_workdone, final load, and sample length (diameter). Overall, there were significant differences (p<0.001) in the total hardness measurements between progeny. This research shows that some red raspberry clones from Glen Moy x Latham mapping population can stay wholesome after 7 days of storage at 4 0 C. This is a good development for red raspberry processors and the supermarkets.