Mapping the Complex Phase Behaviors of Aqueous Mixtures of κ-Carrageenan and Type B Gelatin-Reference-Cited by-同舟云学术

Mapping the Complex Phase Behaviors of Aqueous Mixtures of κ-Carrageenan and Type B Gelatin

Published:2015-07-21 Issue:30 Volume:119 Page:9982-9992
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Cao Yiping¹,Wang Lu¹,Zhang Ke¹²,Fang Yapeng¹²,Nishinari Katsuyoshi¹²,Phillips Glyn O.¹

Affiliation:

1. Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China

2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China

Funder

Department of Education of Hubei Province

Department of Science and Technology of Hubei Province

National Natural Science Foundation of China

Program for New Century Excellent Talents in University

Ministry of Education of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jpcb.5b05002

Reference49 articles.

1. Effects of confinement on phase separation kinetics and final morphology of whey protein isolate–gellan gum mixtures

2. Microstructure design in mixed biopolymer composites

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

4. Non-covalent interactions between proteins and polysaccharides

5. Segregation and Association in Mixed Polymer Solutions from Flory−Huggins Model Calculations

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