Coacervation of proteins and anionic polysaccharides is both of practical and theoretical
interest. From a large body of literature, it seems that the phase separation is mainly …

The main focus and efforts for the next few years in the area of emulsion technology will be
to improve stability and control the release of active matter in double emulsions (3rd World …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

The formation of electrostatic complexes of whey protein (WP) and a nongelling
carrageenan (CG) was investigated as a function of pH, ionic strength, temperature, and …

Rheological studies, FTIR spectroscopy and a molecular docking approach were used to
explore the structural basis of the peculiar physicochemical properties of gelatin gels …

Proteins, polysaccharides and their blends, as examples of natural biopolymers, are surface
active materials. Biopolymers may be considered as amphiphilic macromolecules that play …

Whey proteins (WP) and polysaccharides are two gelling biopolymers used in the food
industry for their wide range of rheological and textural properties. Mixed gels containing …

Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in
biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the …

Publisher Summary Proteins and polysaccharides are widely utilized in the food,
pharmaceutical, and biomedical industries due to their many functional properties. In food …