Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates-Reference-Cited by-同舟云学术

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Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

Published:2018-09 Issue: Volume:260 Page:1-6
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Niu Fuge,Kou Mengxuan,Fan Jiamei,Pan Weichun,Feng Zhi-Juan,Su Yujie,Yang Yanjun,Zhou Wenhua

Funder

Natural Science Foundation of Zhejiang Province

Natural Science Foundation of China

Zhejiang Gongshang University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. β-lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions;Bouyer;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013

2. Conformational modifications of α gliadin and globulin proteins upon complex coacervates formation with gum arabic as studied by raman microspectroscopy;Chourpa;Biomacromolecules,2006

3. Study of the phase separation behaviour of native or preheated WPI with polysaccharides;Chun;Polymer,2014

4. Dickinson, E. (2005). Food colloids: interactions, microstructure and processing (Vol. 298): Royal Society of Chemistry Cambridge, UK.

5. Stabilising emulsion-based colloidal structures with mixed food ingredients;Dickinson;Journal of the Science of Food and Agriculture,2013

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