Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties-Reference-Cited by-同舟云学术

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Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

Published:2016-12 Issue: Volume:61 Page:895-902
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xiong Wenfei,Ren Cong,Jin Weiping,Tian Jin,Wang Yuntao,Shah Bakht Ramin,Li Jin,Li Bin

Funder

National Science-Technology Support Plan

Natural Science Foundation of China (NSFC

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervation;Aberkane;Langmuir,2010

2. The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates;Chai;LWT-Food Science and Technology,2014

3. Interfacial structure and stability of food emulsions as affected by proteinepolysaccharide interactions;Dickinson;Soft Matter,2008

4. Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries;Dong;Food Hydrocolloids,2015

5. Protein-polysaccharide interactions;Doublier;Current Opinion in Colloid & Interface Science,2000

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