Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Five 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...