Concepedia

Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

Wenfei Xiong, Cong Ren, Weiping Jin, Jin Tian, Yuntao Wang, Bakht Ramin Shah, Li Jin, Bin Li

Food Hydrocolloids · 2016 · 128 citations · 35 references

DOI

Concepts

References

35

Protein–polysaccharide interactions

J.L. Doublier, Catherine Garnier, D. Renard et al. · Current Opinion in Colloid & Interface Science · 2000 · 704 citations

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 641 citations

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Complex Coacervation of Whey Proteins and Gum Arabic

Fanny Weinbreck, Renko de Vries, P.M.M. Schrooyen et al. · Biomacromolecules · 2003 · 603 citations

, , +15

Polysaccharide protein interactions

C.G de Kruif, Remco Tuinier · Food Hydrocolloids · 2001 · 513 citations

Thermodynamic incompatibility of proteins and polysaccharides in solutions

V. Ya. Grinberg, V. B. Tolstoguzov · Food Hydrocolloids · 1997 · 484 citations

, , +12