Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature
Author:
Funder
Ministry of Oceans and Fisheries in Korea
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference35 articles.
1. Protein–polysaccharide complexes and coacervates
2. Complex Coacervation of Whey Proteins and Gum Arabic
3. Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
4. Non-covalent interactions between proteins and polysaccharides
5. Protein/polysaccharide complexes and coacervates in food systems
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