Protein–polysaccharide interactions at fluid interfaces

Protein–polysaccharide interactions find many applications in food engineering and new food formulations

Juan Miguel Rodríguez Patino

2011

Scholarcy highlights

  • Protein–polysaccharide interactions find many applications in food engineering and new food formulations
  • The interfacial behaviour of protein–polysaccharide mixtures exhibiting associative interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade
  • Much less attention has been paid to the interfacial behaviour of protein–polysaccharide mixtures exhibiting unfavourable interactions
  • The cartoon is of different mechanisms involved in the adsorption and/or interactions between biopolymers, and non-surface-active polysaccharides

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