Thermodynamic interactions of micellar casein and oat β-glucan in a model food system
Stelios D. Sarantis, Necla Mine Eren, Barbara Kowalcyk, Rafael Jiménez‐Flores, Valente B. Alvárez
Topics & Concepts
BiopolymerChemistryGlucanCaseinIonic strengthThermal stabilityChemical engineeringPotassium phosphateCoacervateChromatographyBeta-glucanPolymerFood scienceOrganic chemistryAqueous solutionEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications