Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface
Wenxin Jiang, Xinwei Xiong, Fengting Li, Wei Lü, Bing Hu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li, Xiaodong Zhai
Topics & Concepts
Locust bean gumLocustCarrageenanAqueous two-phase systemAqueous solutionChemistryPhase (matter)Chemical engineeringEmulsionRheologyMaterials scienceFood scienceBotanyOrganic chemistryBiologyComposite materialXanthan gumEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties