Protein-polysaccharide interactions at fluid interfaces

Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the...

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Detalles Bibliográficos
Autor principal:	Pilosof, Ana María Renata
Publicado:	2011
Materias:	Air-water interface Fluid interfaces Food emulsion Food foam Food hydrocolloid Oil-water interface Polysaccharide Protein Protein-polysaccharide interactions
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v25_n8_p_RodriguezPatino http://hdl.handle.net/20.500.12110/paper_0268005X_v25_n8_p_RodriguezPatino
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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