Concepedia

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Clitor J.F. Souza, Edwin Elard Garcia‐Rojas

Food Hydrocolloids · 2016 · 189 citations · 39 references

DOI

Concepts

References

39

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

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Complex coacervation of proteins and anionic polysaccharides

Cornelus G. de Kruif, Fanny Weinbreck, Renko de Vries · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

, , +14

Protein–polysaccharide interactions

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

Protein–polysaccharide complexes and coacervates

Sylvie L. Turgeon, Christophe Schmitt, Christian Sánchez · Current Opinion in Colloid & Interface Science · 2007 · 635 citations

, , +10

Complex Coacervation of Whey Proteins and Gum Arabic

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

, , +15