Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles

Author:

Semenova Maria

Funder

Russian Science Foundation

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference75 articles.

1. Biopolymers in food colloids: thermodynamics and molecular interactions;Semenova,2010

2. Food emulsions: principles, practices, and techniques;McClements,2015

3. Progress in natural emulsifiers for utilization in food emulsions;Ozturk;Curr Opin Food Sci,2016

4. Beverage emulsions: recent developments in formulation, production, and applications;Piorkowski;Food Hydrocoll,2014

5. Colloids in food: ingredients, structure, and stability;Dickinson;Annu Rev Food Sci Technol,2015

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