Protein/polysaccharide complexes and coacervates in food systems

Advances in Colloid and Interface Science

Volumn 167, Issue 1-2, 2011, Pages 63-70

  Schmitt, Christophe ^a   Turgeon, Sylvie L ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Coacervation; Electrostatic complexes; Functional properties; Microstructure; Polysaccharide; Protein

Indexed keywords

BIOACTIVES; COACERVATION; COMPLEX COACERVATION; ELECTROSTATIC COMPLEXES; FOOD APPLICATIONS; FOOD SYSTEM; FUNCTIONAL PROPERTIES; MULTI-SCALE STRUCTURES; SENSITIVE COMPOUNDS; TECHNOLOGICAL ASPECTS;

EMULSIFICATION; PHASE SEPARATION;

ENGINEERING RESEARCH;

POLYSACCHARIDE; PROTEIN;

ANIMAL; CHEMISTRY; COLLOID; FOOD; KINETICS; METABOLISM; REVIEW; STATIC ELECTRICITY;

ANIMALS; COLLOIDS; FOOD; KINETICS; POLYSACCHARIDES; PROTEINS; STATIC ELECTRICITY;

EID: 80052477682     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2010.10.001     Document Type: Review

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