Rheology of interfacial protein-polysaccharide composites

A review of the early development of the thermodynamics of the complex coacervation phase separation

(2011) Arthur Veis   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air–water interface saturation

(2011) Adrián A. Perez et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme

(2011) Yann Desfougères et al.   LANGMUIR

Dynamic properties of interfaces in soft matter: Experiments and theory

(2011) Leonard M. C. Sagis   REVIEWS OF MODERN PHYSICS

Deformation modes of complex fluid interfaces

(2011) Philipp Erni   Soft Matter

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Interfacial shear rheology

(2010) Jürgen Krägel et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Rheological properties of protein films

(2010) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface

(2010) Liya Liu et al.   FOOD HYDROCOLLOIDS

Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

(2010) Eléonore Bouyer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Binding of β-Lactolobulin to Pectins Varying in their Overall and Local Charge Density

(2009) Bram L. H. M. Sperber et al.   BIOMACROMOLECULES

Interfacial rheology of soy proteins – High methoxyl pectin films

(2009) Laura Piazza et al.   FOOD HYDROCOLLOIDS

Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

(2009) Thomas Moschakis et al.   FOOD HYDROCOLLOIDS

pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces

(2009) Joice N. Miquelim et al.   FOOD HYDROCOLLOIDS

Mixed Layers of Sodium Caseinate + Dextran Sulfate: Influence of Order of Addition to Oil−Water Interface

(2009) Laureline S. Jourdain et al.   LANGMUIR

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

(2008) Adrián A. Perez et al.   FOOD HYDROCOLLOIDS

Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

(2008) A. Román-Guerrero et al.   FOOD HYDROCOLLOIDS

Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

(2008) Seddik Khalloufi et al.   FOOD HYDROCOLLOIDS

Studies on Acacia exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal

(2007) Mona Elmanan et al.   FOOD HYDROCOLLOIDS

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS

Structure of mixed β-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study

(2007) Renate A. Ganzevles et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE