Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study.

Food Chem X · 2022 · PMC9532732 · PMID 36211725

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an increasing trendno p-value reported

PGA was consistently negatively charged in this pH range, but it exhibited an increasing trend as the pH dropped from 6.0 to 2.0.

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a decreasing trendno p-value reported

With an increase in PGA, the mean particle size of the WPI-PGA complex exhibited a decreasing trend with decreased turbidity, which showed that the addition of PGA reduced the polymerization of WPI.

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