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

Published 2016 View Full Article

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Title
Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties
Authors
Keywords
Ovalbumin, Chitosan, Interactions, Isothermal titration calorimetry (ITC), Rheological property
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 895-902
Publisher
Elsevier BV
Online
2016-07-17
DOI
10.1016/j.foodhyd.2016.07.018

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