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

Published 2017 View Full Article

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Title
Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide
Authors
Keywords
Ovalbumin, Carboxymethylcellulose, Electrostatic interaction, Coacervates, Viscoelastic properties
Journal
FOOD HYDROCOLLOIDS
Volume 73, Issue -, Pages 41-50
Publisher
Elsevier BV
Online
2017-06-27
DOI
10.1016/j.foodhyd.2017.06.031

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