Functional colloids from proteins and polysaccharides for food applications

Author:

Wijaya WahyuORCID,Patel Ashok R.,Setiowati Arima D.,Van der Meeren PaulORCID

Funder

BOF (Special Research Fund) of Ghent University

7th Framework Programme of the European Commission

Hercules foundation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference82 articles.

1. Formation of microcapsules by complex coacervation;Ach;The Canadian Journal of Chemical Engineering,2015

2. Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films;Amara;Food Research International,2016

3. W/O/W double emulsions stabilized with WPI–polysaccharide complexes;Benichou;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2007

4. O/W/O double emulsions stabilized with WPI–polysaccharide conjugates;Benichou;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2007

5. Particles as surfactants—similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002

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