pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins-Reference-Cited by-同舟云学术

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pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins

Published:2020-08 Issue: Volume:105 Page:105853
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Nannan,Nicolai Taco,Chassenieux Christophe,Wang Yong

Funder

Postdoctoral Innovation Talent Support Program

China Postdoctoral Science Foundation

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?;Alves;Food Hydrocolloids,2019

2. Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation;Amine;Food Hydrocolloids,2019

3. A turbidimetric study of phase separating biopolymer mixtures during thermal ramping;Aymard;Langmuir,2000

4. Polyelectrolyte complexes and layer-by-layer capsules from chitosan/chitosan sulfate;Berth;Biomacromolecules,2002

5. Comparison of SDS gel capillary electrophoresis with microfluidic lab-on-a-chip technology to quantify relative amounts of 7S and 11S proteins from 20 soybean cultivars;Blazek;International Journal of Food Science and Technology,2009

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