Associative and Segregative Phase Separations of Gelatin/κ-Carrageenan Aqueous Mixtures-Reference-Cited by-同舟云学术

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Associative and Segregative Phase Separations of Gelatin/κ-Carrageenan Aqueous Mixtures

Published:2006-10-10 Issue:23 Volume:22 Page:9532-9537
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Fang Yapeng¹,Li Liangbin¹,Inoue Chiharu¹,Lundin Leif¹,Appelqvist Ingrid¹

Affiliation:

1. Unilever Food and Health Research Institute, Olivier van Noortlaan 120, 3133AT Vlaardingen, 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/la061865e

Reference20 articles.

1. pH-Induced Structural Transitions during Complexation and Coacervation of β-Lactoglobulin and Acacia Gum

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

3. Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures

4. Complex coacervation of proteins and anionic polysaccharides

5. β-Glucuronidase activity following complex coacervation and spray drying microencapsulation

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