Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, David Quintanar‐Guerrero, Diana K. Baigts-Allende, J. Manríquez, Sandra Mendoza
Topics & Concepts
Self-healing hydrogelsAmaranthChemistryXanthan gumPolysaccharideChemical engineeringSolubilityHydrophobic effectElectrostatic interactionPolymerPolymer chemistryOrganic chemistryBiochemistryRheologyMaterials scienceComposite materialEngineeringChemical physicsProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties