Protein–polysaccharide interactions and aggregates in food formulations
Luigi Gentile
Topics & Concepts
CoacervateMaillard reactionPolysaccharideChemistryEmulsionIonic strengthChemical engineeringOrganic chemistryChromatographyAqueous solutionEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes