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Volumn 28, Issue , 2017, Pages 15-21

Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles

Author keywords

Associative interactions; Delivery; Encapsulation; Hydrogel particles; Nanoparticles; Polysaccharides; Proteins

Indexed keywords

COLLOIDS; ENCAPSULATION; HYDROGELS; NANOPARTICLES; POLYSACCHARIDES;

EID: 85007441252     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2016.12.003     Document Type: Review
Times cited : (102)

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    • This interesting research paper shows the enhanced stabilization of W/W emulsions whey protein microgel particles adsorbed at the interface between the starch-rich and gum-rich regions, supporting a Pickering-type mechanism of the W/W emulsion stabilization.
    • [74••] Murray, B.S., Phisarnchananan, N., Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions. Food Hydrocoll 56 (2016), 161–169 This interesting research paper shows the enhanced stabilization of W/W emulsions whey protein microgel particles adsorbed at the interface between the starch-rich and gum-rich regions, supporting a Pickering-type mechanism of the W/W emulsion stabilization.
    • (2016) Food Hydrocoll , vol.56 , pp. 161-169
    • Murray, B.S.1    Phisarnchananan, N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.