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Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes

Jones, Owen G. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Dubin, Paul Department of Chemistry, University of Massachusetts, Amherst, MA 01003, USA; McClements, David Julian Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA mcclements@foodsci.umass.edu; Lesmes, Uri Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA (2015-01-14)
Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

Jones, Owen G. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Decker, Eric A. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; McClements, David Julian Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA mcclements@foodsci.umass.edu (2015-01-14)
Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexes

Chanasattru, Wanlop Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Decker, Eric A. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; McClements, David Julian Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA mcclements@foodsci.umass.edu; Jones, Owen Griffith Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA (2015-01-14)
Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles

Jones, Owen Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; McClements, David Julian Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA mcclements@foodsci.umass.edu; Decker, Eric Andrew Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA (2015-01-14)