Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference36 articles.
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3. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2019
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5. Charge compensation, phase diagram, and protein aggregation in soy protein–gum arabic complex formation;Dong;Journal of Agricultural and Food Chemistry,2013
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1. Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions;Food Hydrocolloids;2023-04
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