Emulsifying behaviors and interfacial properties of different protein/gum arabic complexes: Effect of pH
Author:
Funder
Hi-tech research and development program of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference33 articles.
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4. Conformational modifications of α gliadin and globulin proteins upon complex coacervates formation with gum arabic as studied by raman microspectroscopy;Chourpa;Biomacromolecules,2006
5. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;FoodHydrocolloids,2009
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