Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

(2019) Hui Zhang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties

(2019) Yingxin Wang et al.   FOOD CHEMISTRY

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

(2019) Fataneh Behrouzain et al.   CARBOHYDRATE POLYMERS

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide

(2019) Chenying Wang et al.   FOOD HYDROCOLLOIDS

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density

(2019) Yang Lan et al.   FOOD HYDROCOLLOIDS

Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

(2018) Fuge Niu et al.   FOOD CHEMISTRY

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties

(2018) Clitor J.F. Souza et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Molecular structure of dextran sulphate sodium in aqueous environment

(2018) Miao Yu et al.   JOURNAL OF MOLECULAR STRUCTURE

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior

(2018) Lan Ding et al.   CARBOHYDRATE POLYMERS

Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology

(2017) Jun Liu et al.   FOOD HYDROCOLLOIDS

Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide

(2017) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

(2017) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Two-step complex behavior between Bowman–Birk protease inhibitor and ι -carrageenan: Effect of protein concentration, ionic strength and temperature

(2017) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

(2016) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

(2016) Ying Hu et al.   FOOD HYDROCOLLOIDS

Designing Whey Protein–Polysaccharide Particles for Colloidal Stability

(2016) Ty Wagoner et al.   Annual Review of Food Science and Technology

Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries

(2015) Die Dong et al.   FOOD HYDROCOLLOIDS

Structural studies on the interaction of lysozyme with dextran sulfate

(2015) Yurij A. Antonov et al.   FOOD HYDROCOLLOIDS

Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions

(2015) P.R. Sarika et al.   FOOD HYDROCOLLOIDS

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

(2015) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.)

(2015) Jun Liu et al.   FOOD HYDROCOLLOIDS

Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

(2015) Fuge Niu et al.   FOOD HYDROCOLLOIDS

The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates

(2014) Changhoon Chai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ovalbumin–gum arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration

(2013) Fuge Niu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

(2013) Hanna Salminen et al.   Food Biophysics

Complex coacervation of β-lactoglobulin – κ-Carrageenan aqueous mixtures as affected by polysaccharide sonication

(2013) Seyed Mohammad Hashem Hosseini et al.   FOOD CHEMISTRY

Theoretical and practical considerations in electrostatic depositioning of charged polymers

(2013) Benjamin Zeeb et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Determining the gelation temperature of β-lactoglobulin using in situ microscopic imaging

(2013) Hee-Dong Woo et al.   JOURNAL OF DAIRY SCIENCE

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

(2012) Ali Rafe et al.   FOOD HYDROCOLLOIDS

The thermodynamic and binding properties of the transferrins as studied by isothermal titration calorimetry

(2011) Fadi Bou-Abdallah et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Polyelectrolyte Biomaterial Interactions Provide Nanoparticulate Carrier for Oral Insulin Delivery

(2008) Catarina Pinto Reis et al.   DRUG DELIVERY