Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

By T. Moschakis, B. Murray, C. Biliaderis. 2010

147 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/8090d22a1eefe7f7384f7e1a6ebcbee263e9a377

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Q. Zhong
2. Huaiqiong Chen
3. L. Bosnea
4. T. Moschakis
5. C. Biliaderis

In Materials Chemistry

1. Q. Zhong
2. Huaiqiong Chen

Citations in the corpus

• Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, background): “In the coacervates, structural rearrangements can also occur upon storage, and such modifications may proceed at a relatively slow rate (Moschakis et al. 2010; Weinbreck et al. 2004a, b).”
• A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil (2015, background): “2 (Chanamai & McClements, 2002; Moschakis et al., 2010).”