Stabilization of amylopectin-pullulan water in water emulsions by Interacting protein particles
João Machado, Isabelle Capron, Rilton Alves de Freitas, Lazhar Benyahia, Taco Nicolaï
Topics & Concepts
PullulanIsoelectric pointChemistryEmulsionAmylopectinAqueous solutionChromatographyChemical engineeringAqueous two-phase systemPhase (matter)AdsorptionPolysaccharideMorphology (biology)Organic chemistryStarchAmyloseGeneticsEngineeringBiologyEnzymeProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties