The DOI matches its Crossref record.
Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review
Abstract
Summary: This article details recent research conducted on the complexation between milk proteins and polysaccharides and the properties of the complexes, and the application of such relationships to the food industry. Complexation between proteins and polysaccharides through electrostatic interactions gives either soluble complexes in a stable solution or insoluble complexes, leading to phase separation. The formation and the stability of these complexes are influenced by pH, ionic strength, ratio of protein to polysaccharide, charge density of protein and polysaccharide as well as processing conditions (temperature, shearing and time). The functional properties of milk proteins, such as solubility, surface activity, conformational stability, gel‐forming ability, emulsifying properties and foaming properties, are improved through the formation of complexes with polysaccharides. These changes in the functional properties provide opportunities to create new ingredients for the food industry.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Liu, J., Shim, Y. Y., Wang, Y., & Reaney, M. J. T. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.02.035 · Cited by 99
Hua, X. Y., Sim, S. Y. J., Henry, C. J., & Chiang, J. H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.129427 · Cited by 20
Metadata
- Authors
- Ye, A.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2008-01-31
- Volume
- 43
- Issue
- 3
- Pages
- 406-415
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1993326540
- Cited by
- 370
- References
- 0
- FWCI
- 21.38
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review. https://app.cochat.ai/papers/10.1111/j.1365-2621.2006.01454.x
- The paper
- Ye, A. (2008). Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.2006.01454.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
