Characterization and optimization of complex coacervation between soluble fraction of Persian gum and gelatin
Author:
Funder
Tabriz University of Medical Sciences
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference31 articles.
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2. Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution;Hadian;Food Hydrocoll.,2016
3. Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties;Anvari;Food Hydrocoll.,2018
4. Rheological and microstructural properties of gelatin B/tara gum hydrogels: effect of protein/polysaccharide ratio, pH and salt addition;Zhang;LWT.,2019
5. Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using independent components analysis;Rohart;Food Hydrocoll.,2015
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