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Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

Article ID Journal Published Year Pages File Type
6987256 Food Hydrocolloids 2016 8 Pages PDF
Keywords
OvalbuminInteractionsRheological propertyIsothermal titration calorimetry (ITC)Chitosan
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties
Authors
Wenfei Xiong, Cong Ren, Weiping Jin, Jin Tian, Yuntao Wang, Bakht Ramin Shah, Jin Li, Bin Li,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Ovalbumin
Interactions
Rheological property
Isothermal titration calorimetry (ITC)
Chitosan
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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