Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization

Food Research International

Volumn 65, Issue PC, 2014, Pages 367-374

  Gulão, Eliana da S ^a   de Souza, Clitor J F ^a   da Silva, Fernanda A S ^b   Coimbra, Jane S R ^c   Garcia Rojas, Edwin E ^a,b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Biopolymers; Coacervation; Polymeric complex; Whey proteins

Indexed keywords

ADHESIVES; BIOMOLECULES; BIOPOLYMERS; IONIC STRENGTH; PROTEINS; TURBIDITY;

COACERVATION; COMPLEX COACERVATES; ELECTROSTATIC BINDING; ISO-ELECTRIC POINTS; LARGER PARTICLE SIZES; MICROENCAPSULATION SYSTEMS; POLYMERIC COMPLEX; WHEY PROTEINS;

PARTICLE SIZE;

ACACIA SENEGAL;

EID: 85027919528     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.024     Document Type: Article

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