Creating polysaccharide-protein complexes to control aqueous lubrication-Reference-Cited by-同舟云学术

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Creating polysaccharide-protein complexes to control aqueous lubrication

Published:2021-10 Issue: Volume:119 Page:106826
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rodrigues S.A.,Pradal C.,Yu L.,Steadman K.J.,Stokes J.R.,Yakubov G.E.

Funder

Australian Research Council

The University of Queensland

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

1. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017

2. Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensors;Ash;Colloids and Surfaces B: Biointerfaces,2014

3. Mucins: A dynamic biology;Berry;Soft Matter,2013

4. Exploring the molecular adhesion of ocular mucins;Berry;Biomacromolecules,2001

5. Low biofouling chitosan-hyaluronic acid multilayers with ultra-low friction coefficients;Bongaerts;Biomacromolecules,2009

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1. Pectic polysaccharides modulate colloidal stability and astringency perception of bottle aged Cabernet Sauvignon wines;Food Hydrocolloids;2024-12

2. Structural, physiochemical, and tribological properties of whey protein-based microgels: Effects of pH and ion strength;Food Bioscience;2024-10

3. Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods;Critical Reviews in Food Science and Nutrition;2024-03-31

4. pH-Driven Self-Assembly of Functional Lysozyme–Hyaluronan Complex Colloidal Nanoparticles for the Oral Delivery of Lutein;Crystal Growth & Design;2024-03-25

5. Design, preparation, and characterization of lubricating polymer brushes for biomedical applications;Acta Biomaterialia;2024-02

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