Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems

Food Hydrocolloids

Volumn 21, Issue 1, 2007, Pages 23-45

  Semenova, Maria G ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Biopolymers; Food colloids; Interactions; Molecular parameters; Polysaccharides; Proteins; Structural functionality; Surfactants; Thermodynamics

Indexed keywords

EID: 33748797943     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.02.009     Document Type: Review

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