Diffusivity of Whey Protein and Gum Arabic in Their Coacervates-Reference-Cited by-同舟云学术

Diffusivity of Whey Protein and Gum Arabic in Their Coacervates

Published:2004-05-28 Issue:15 Volume:20 Page:6389-6395
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Weinbreck Fanny¹,Rollema Harry S.¹,Tromp R. Hans¹,de Kruif Cornelis G.¹

Affiliation:

1. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands, and Van't Hoff Laboratory, Debye Research Institute, University of Utrecht, Padualaan 8, 3584 CH Utrecht, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la049908j

Reference36 articles.

1. Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review

2. Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects

3. Weiteres zur kolloidchemischen Analyse der Nephritis

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