Complex Coacervation of Whey Proteins and Gum Arabic-Reference-Cited by-同舟云学术

Complex Coacervation of Whey Proteins and Gum Arabic

Published:2003-01-30 Issue:2 Volume:4 Page:293-303
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Weinbreck F.¹,de Vries R.¹,Schrooyen P.¹,de Kruif C. G.¹

Affiliation:

1. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands, Laboratory of Physical Chemistry and Colloid Science, Food Physics Group, Department of Agrotechnology and Food Science, P.O. Box 8038, 6700 EK Wageningen, 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

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm025667n

Reference38 articles.

1. Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

2. Protein–polysaccharide interactions

3. Polysaccharide protein interactions

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