Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization-Reference-Cited by-同舟云学术

Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

Published:2018-05-09 Issue:1 Volume:35 Page:54-89
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Albano Kivia Mislaine¹^ORCID,Cavallieri Ângelo Luiz Fazani²^ORCID,Nicoletti Vânia Regina¹^ORCID

Affiliation:

1. Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil

2. Center of Nature Sciences, Federal University of São Carlos (UFSCar), Buri, Brazil

Funder

Sao Paulo Research Foundation, FAPESP

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2018.1467442

Reference193 articles.

1. Development of O/W Emulsions with Annato Oil (Bixa orellana) Containing Liquid Crystal

2. Damodaran, S.; Parkin, K.L.; Fennema, O.R.Química De Alimentos De Fennema; Artmed: Porto Alegre, Brazil, 2010; pp 898.

3. Water in water emulsions: phase separation and rheology of biopolymer solutions

4. Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG

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