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Abstract:

Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures. © 2011 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Protein-polysaccharide interactions at fluid interfaces
Autor:Rodriguez Patino, J.M.; Pilosof, A.M.R.
Filiación:Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/. Prof. García González 1, 41012-Seville, Spain
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Universidad de Buenos Aires, Intendente Guiraldes s/n (1428), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas Conicet, Buenos Aires, Argentina
Palabras clave:Air-water interface; Fluid interfaces; Food emulsion; Food foam; Food hydrocolloid; Oil-water interface; Polysaccharide; Protein; Protein-polysaccharide interactions
Año:2011
Volumen:25
Número:8
DOI: http://dx.doi.org/10.1016/j.foodhyd.2011.02.023
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v25_n8_p_RodriguezPatino

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Citas:

---------- APA ----------
Rodriguez Patino, J.M. & Pilosof, A.M.R. (2011) . Protein-polysaccharide interactions at fluid interfaces. Food Hydrocolloids, 25(8).
http://dx.doi.org/10.1016/j.foodhyd.2011.02.023
---------- CHICAGO ----------
Rodriguez Patino, J.M., Pilosof, A.M.R. "Protein-polysaccharide interactions at fluid interfaces" . Food Hydrocolloids 25, no. 8 (2011).
http://dx.doi.org/10.1016/j.foodhyd.2011.02.023
---------- MLA ----------
Rodriguez Patino, J.M., Pilosof, A.M.R. "Protein-polysaccharide interactions at fluid interfaces" . Food Hydrocolloids, vol. 25, no. 8, 2011.
http://dx.doi.org/10.1016/j.foodhyd.2011.02.023
---------- VANCOUVER ----------
Rodriguez Patino, J.M., Pilosof, A.M.R. Protein-polysaccharide interactions at fluid interfaces. Food Hydrocolloids. 2011;25(8).
http://dx.doi.org/10.1016/j.foodhyd.2011.02.023