Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

“…The volatile flavor compounds of orange oil beverage emulsions were analyzed by an Agilent 6890N GC equipped with a flame ionization detector (FID) and the same column and operating condition was used (Mirhosseini et al, 2007;Paraskevopoulou, Tsioga, Biliaderis, & Kiosseoglou, 2013).…”

Milk Protein–Polysaccharide Interactions

“…Thus, further exploration of the impact of environmental conditions is likely. There is much room for continued research due to wide permutation of proteins and polysaccharides (Liu et al, 2012;Paraskevopoulou et al, 2013;Ru et al, 2012;Souza et al, 2013;van Gruijthuijsen et al, 2012).…”

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

“…Whey protein is composed mainly of β ‐lactoglobulin and α ‐lactoalbumin, which can interact with polysaccharides to form either soluble or insoluble complexes . Some papers report the formation of complex coacervates between whey proteins (or isolated) with GA,, CS, pectin, agars, carrageenan or CMC . The encapsulation processes could be carried out at room temperature (or low temperatures >0 °C), which is not possible to achieve with GEA or GEB ( T gelation ∼40 °C).…”

“…report the formation of complex coacervates between whey proteins (or isolated) with GA, 18,29,63 -65 CS, 66 pectin, 67,68 agars, 69 carrageenan 70 or CMC. 71,72 The encapsulation processes could be carried out at room temperature (or low temperatures >0 • C), which is not possible to achieve with GEA or GEB (T gelation ∼40 • C). It is particularly applicable to encapsulating the temperaturesensitive compounds.…”