Gum Arabic−Chitosan Complex Coacervation
Author:
Affiliation:
1. DIPH and DBT Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco # 186, Mexico City 09340, Mexico
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm0611634
Reference49 articles.
1. Complexation of Whey Proteins with Carrageenan
2. Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and Beverages
3. Composition and Structure of Whey Protein/Gum Arabic Coacervates
4. Some thermodynamic considerations in food formulation
5. Complex Coacervation of Whey Proteins and Gum Arabic
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