Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application

Effect of Nutritional Protein Food on Metabolism and Physical Fitness of Wushu Athletes

“…e results showed that the measured indicators of the athletes in the quiet state were all within the normal range, and the Hb, CK, BUN, T, and C of the athletes in each group changed to varying degrees during the training period. CK is sensitive to exercise intensity, while Hb and BUN are sensitive to exercise volume [7].…”

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

“…It is also found recently that ultrasound under special conditions is effective to accelerate the interaction of food components, inducing alteration on physicochemical and functional properties of foods. For example, Albano et al (2020) demonstrated that ultrasound homogenization promotes the complexation of soy protein isolate and methoxyl pectin based on electrostatic interaction, which is potent to be emulsion stabilizers [16] . Greater interactions between protein and polysaccharide were observed in whey protein concentrate-pectin complexes with ultrasonic treatment, indicating reduced suspension viscosity and smaller size [17] .…”

Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study

“…This could be interpreted as M−AW possessing a relatively lower molecular weight, but M−AW stabilized emulsion holds relatively higher viscosity, which originated from the electrostatic force among free form WPI and free carboxyl group polysaccharides. Albano et al (2020) have reported a similar effect in PPC prepared by the Maillard reaction.…”