| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 14855 | Biotechnology Advances | 2006 | 5 Pages |
Abstract
Foods with novel or improved properties can be created by utilizing non-covalent interactions between proteins and polysaccharides. In solution, either attractive or repulsive interactions between proteins and polysaccharides can be used to create microstructures that give foods novel textural and sensory properties. At interfaces, attractive electrostatic interactions can be used to create food emulsions with improved stability to environmental stresses or with novel encapsulation-release characteristics.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
David Julian McClements,