Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability
Daniela E. Igartúa, María Celeste Dichano, Maxwell N Morales Huanca, Gonzalo G. Palazolo, Darío M. Cabezas
Topics & Concepts
CoacervateGum arabicIsoelectric pointChemistryPolysaccharideSolubilityEmulsionChromatographyContext (archaeology)Food scienceBiochemistryOrganic chemistryBiologyPaleontologyEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications