Thermodynamic Characterization of Acacia Gum−β-Lactoglobulin Complex Coacervation-Reference-Cited by-同舟云学术

Thermodynamic Characterization of Acacia Gum−β-Lactoglobulin Complex Coacervation

Published:2010-06-29 Issue:15 Volume:26 Page:12523-12533
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Aberkane Leïla¹,Jasniewski Jordane¹,Gaiani Claire¹,Scher Joël¹,Sanchez Christian²

Affiliation:

1. Laboratoire d’Ingénierie des Biomolécules, Nancy Université, INPL-ENSAIA, 2 Avenue de la Forêt-de-Haye, F-54505 Vandoeuvre-lès-Nancy cedex 5, France

2. 2UMR 1208 IATE, UM2-INRA-SupAgro-CIRAD, 2 place Viala, 34060 Montpellier cedex 1v, France

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/la100705d

Reference83 articles.

1. Protein–polysaccharide complexes and coacervates

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

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