Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation

Author:

Michaux M.,Salinas N.,Miras J.,Vílchez S.,González-Azón C.,Esquena J.

Funder

Generalitat de Catalunya

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. Incompatibility of proteins and polysaccharides in aqueous-media (in Russian);Antonov;Vysokomolekulyarnye Soedineniya, Seriya B,1976

2. Mechanical properties and solubility of fibre obtained from liquid two-phase systems water-casein-sodium alginate;Antonov;Nahrung,1982

3. Liquid two-phases water-protein-polysaccharide systems and their processing into textured protein products;Antonov;Journal of Textile Studies,1980

4. Evaluation of the impact of freezing preparation techniques on the characterisation of alginate hydrogels by cryo-SEM;Aston;European Polymer Journal,2016

5. Albumin Aggregates : Hydrodynamic shape and physico - chemical properties;Atmeh;Jordan Journal of Chemistry,2007

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