Oduse, KayodeCampbell, LydiaLonchamp, JulienEuston, Stephen R.2018-06-292018-06-292018-01-09Oduse, K., Campbell, L., Lonchamp, J. and Euston, S.R. (2017) ‘Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents’, International Journal of Food Properties, 20(sup3), pp. S3027–S3041. Available at: https://doi.org/10.1080/10942912.2017.1396478.1094-2912https://doi.org/10.1080/10942912.2017.1396478https://eresearch.qmu.ac.uk/handle/20.500.12289/5156Five types of electrostatic complex (macromolecular complexes, core-shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [WPC]) and pectin. By controlling the thermal treatment, composition, and order of mixing, it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability, and organoleptic properties.S3027-S3041© Kayode Oduse, Lydia Campbell, Julien Lonchamp, and Stephen R. EustonWhey Protein ConcentratePectinElectrostatic ComplexesFoaming PropertiesEmulsifying Propertiesarticle