Protein/polysaccharide complexes and coacervates in food systems.

By C. Schmitt, S. Turgeon. Advances in Colloid and Interface Science, 2011

791 citations recorded by the source corpus.

How researchers see this paper

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

The Effect of Salt on the Complex Coacervation of Vinyl Polyelectrolytes (2014, background): “For instance, a wide range of polysaccharides have been utilized in coacervation, particularly for applications related to the food industry [22].”
Acacia gum: History of the future (2017, neutral): “…physico-chemical, structural and functional features of AG-protein complexes and coacervates (de Kruif, Weinbreck, & de Vries, 2004; Kizilay, Kayitmazer, & Dubin, 2011; Sanchez, Mekhloufi, et al., 2002; Schmitt, et al., 1998; Schmitt & Turgeon, 2011; Turgeon, Beaulieu, Schmitt, & Sanchez, 2003) .”
Random-phase-approximation theory for sequence-dependent, biologically functional liquid-liquid phase separation of intrinsically disordered proteins (2016, background): “between albumin and acacia [82] as well as between whey proteins and gum arabic [83,84].”
Effect of particles and aggregated structures on the foam stability and aging (2014, background): “4 proteins in their molecular state [19-22].”
Classification, processing and application of hydrogels: A review. (2015, neutral): “, electrostatic, hydrophobic, physical entanglements) [111].”
Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “When certain types of biopolymer are mixed together at sufficiently high concentrations, the resulting solution separates into two different phases [94-96].”