Complexation of chitosan and gelatin: From soluble complexes to colloidal gel

High-water-content graphene oxide/polyvinyl alcohol hydrogel with excellent mechanical properties

(2014) Yifu Huang et al.   Journal of Materials Chemistry A

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

(2013) Emma Piacentini et al.   FOOD RESEARCH INTERNATIONAL

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

Preparation, characterization, and induction of cell apoptosis of cocoa procyanidins–gelatin–chitosan nanoparticles

(2012) Tao Zou et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

The study of pH-dependent complexation between gelatin and gum arabic by morphology evolution and conformational transition

(2012) Yi Lv et al.   FOOD HYDROCOLLOIDS

Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability

(2012) Yang Yuan et al.   FOOD HYDROCOLLOIDS

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Chitosan Derivatives with Antimicrobial, Antitumour and Antioxidant Activities - a Review

(2011) Jarmila Vinsova et al.   CURRENT PHARMACEUTICAL DESIGN

Complex coacervation in pea protein isolate–chitosan mixtures

(2011) Catherine Elmer et al.   FOOD RESEARCH INTERNATIONAL

Ethylcellulose microparticles containing chitosan and gelatin: pH-dependent release caused by complex coacervation

(2011) Mi Kyoung Kang et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Protein/polysaccharide complexes and coacervates in food systems

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

Pectin–gelatin and alginate–gelatin complex coacervation for controlled drug delivery: Influence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules

(2009) M. Saravanan et al.   CARBOHYDRATE POLYMERS

Interactions between milk whey protein and polysaccharide in solution

(2009) Adrián A. Perez et al.   FOOD CHEMISTRY

Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes

(2009) An-Cheol Lee et al.   FOOD RESEARCH INTERNATIONAL

Evaluating conditions for the formation of chitosan/gelatin microparticles

(2009) Marcia C. Silva et al.   Polimeros-Ciencia e Tecnologia

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Whey protein–carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability

(2008) T. Koupantsis et al.   FOOD HYDROCOLLOIDS

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter