Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization-Reference-Cited by-同舟云学术

Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

Published:2019-11 Issue: Volume:96 Page:577-588
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rousi Zoi,Malhiac Catherine,Fatouros Dimitrios G.,Paraskevopoulou Adamantini

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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4. Dynamic rheological and structural characterization of fish gelatin - gum Arabic coacervate gels cross-linked by tannic acid;Anvari;Food Hydrocolloids,2016

5. Characterization of fish gelatin–gum Arabic complex coacervates as influenced by phase separation temperature;Anvari;International Journal of Biological Macromolecules,2015

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