کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
590943 | 1453580 | 2011 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protein/polysaccharide complexes and coacervates in food systems
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
Since the pioneering work of Bungenberg de Jong and co-workers on gelatin-acacia gum complex coacervation in the 1920-40s, protein/polysaccharide complexes and coacervates have received increasing research interest in order to broaden the possible food applications. This review focuses on the main research streams followed in this field during the last 12Â years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes and coacervates; and iii) the investigation of the functional properties of complexes and coacervates in food applications. This latter section encompasses various technological aspects, namely: the viscosifying and gelling ability, the foaming and emulsifying ability and finally, the stabilization and release of bioactives or sensitive compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Advances in Colloid and Interface Science - Volume 167, Issues 1â2, 14 September 2011, Pages 63-70
Journal: Advances in Colloid and Interface Science - Volume 167, Issues 1â2, 14 September 2011, Pages 63-70
نویسندگان
Christophe Schmitt, Sylvie L. Turgeon,