Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2011/SM/C0SM01152E
Reference32 articles.
1. κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties
2. Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects
3. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels
4. Interactions of food biopolymers
5. Structure, Conformation, and Mechanism in the Formation of Polysaccharide Gels and Networks
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