The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Modern microencapsulation techniques are employed to protect active molecules or
substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from …

Chia seed protein isolate (CPI) and chia seed gum (CSG) were extracted and complex
coacervation between these two was studied. The pH and the CPI-to-CSG ratio were …

Complex coacervates are self-assembly structures with many potential functional properties.
Coacervates are mainly fabricated from proteins and polysaccharides and therefore they …

In this study, trehalose (TRE) was added to prepare whey protein concentrate
(WPC)/pullulan (PUL)/TRE hydrogel and the hydrogel was used as the wall material to …

Mixed protein-polysaccharide structures have found widespread applications in various
fields, such as in foods, pharmaceuticals or personal care products. A better understanding …

Coacervation between sodium caseinate (CAS) and low methoxyl pectin (LMP) at pH 3 was
investigated as a function of protein/polysaccharide ratio. The highest amount of complex …

The biotechnological approach used for pollutants remotion has presented good yields at
relatively low cost, nevertheless it still presents a wide margin for improvement to become …

The structural and sensory characteristics of skim milk yoghurt enriched with whey protein–
pectin mixtures were studied using laser diffraction spectroscopy, rheology, tribology …

The formation of the complex coacervate (CC) phases between gum Arabic (GA) and low
molecular weight chitosan (Ch) and the interrelationship between the zeta-potential and …