| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415463 | Innovative Food Science & Emerging Technologies | 2018 | 39 Pages |
Abstract
- Protein interactions play a key role in determining the final structure and properties of products.
- Interfacial protein crowding generates intermolecular interactions that impacts surface properties.
- Protein-protein interactions can be quantified by measuring the osmotic pressure in solution.
- Fundamental and applied aspects of complex coacervation in heteroprotein systems are detailed.
- Applications in animal bioproducts, pasta products and nutriment encapsulation are highlighted.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Adeline Boire, Antoine Bouchoux, Saïd Bouhallab, Anne-Laure Chapeau, Thomas Croguennec, Vincenza Ferraro, Valérie Lechevalier, Paul Menut, Stéphane Pézennec, Denis Renard, Véronique Santé-Lhoutellier, Karima Laleg, Valérie Micard, Alain Riaublanc,