Polysaccharide protein interactions

Food Hydrocolloids

Volumn 15, Issue 4-6, 2001, Pages 555-563

  De Kruif, C G ^a,b   Tuinier, R ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Biopolymer interactions; Complexation; Depletion; Food colloids; Phase behaviour; Polysaccharide; Protein

Indexed keywords

BIOMOLECULES; COMPLEXATION; EMULSIFICATION; EMULSIONS; ENTHALPY; ENTROPY; PHASE SEPARATION; POLYSACCHARIDES; SOLS;

BIOPOLYMER INTERACTION; DEPLETION; DEPLETION INTERACTIONS; EXCLUDED-VOLUME INTERACTIONS; FLORY-HUGGINS THEORY; FOOD COLLOIDS; MIXED SYSTEMS; PHASE BEHAVIOR; PROTEIN INTERACTION; RELATED SYSTEMS;

PROTEINS;

BIOPOLYMER; CASEIN; DEXTRAN; GELATIN; POLYSACCHARIDE; PROTEIN;

BIOCOMPATIBILITY; CARBOHYDRATE METABOLISM; COMPLEX FORMATION; CONFERENCE PAPER; ENTHALPY; ENTROPY; FOOD COMPOSITION; MICELLE; MOLECULAR INTERACTION; PHASE SEPARATION; PROTEIN INTERACTION; THEORY;

EID: 0035177826     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00076-5     Document Type: Article

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