Complex coacervation of proteins and anionic polysaccharides

By C. D. Kruif, F. Weinbreck, R. Vries. 2004

1,045 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/e52c4640e26de4fa4a675c78eb0d066c1431451d

How researchers see this paper

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In Food Science

1. D. McClements
2. E. Decker
3. J. Weiss
4. Yeonhwa Park
5. E. Dickinson
6. H. Feng
7. S. Kentish
8. Y. Livney

Citations in the corpus

• The Effect of Salt on the Complex Coacervation of Vinyl Polyelectrolytes (2014, background): “These droplets can then coalesce into a polymer rich coacervate phase in equilibrium with a polymer poor solution phase (Figure 1b) [1–9,33–35].”
• Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic (2011, neutral): “…include xanthan gum/gelatin (Lii, Liaw, Lai, & Tomasik, 2002), gelatin/gum Arabic (Yeo, Bellas, Firestone, Langer, & Kohane, 2005), soybean protein isolate/pectin (Mendanha et al., 2009), gum Arabic/albumin (Burgess & Singh, 1993), and many other natural components (de Kruif et al., 2004).”