相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic
AQ Ye et al.
BIOPOLYMERS (2006)
Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions
DJ McClements
LANGMUIR (2005)
Kappa-caffageenan interactions in systems containing casein micelles and polysaccharide stabilizers
PA Spagnuolo et al.
FOOD HYDROCOLLOIDS (2005)
Microencapsulation of oils using whey protein/gum arabic coacervates
F Weinbreck et al.
JOURNAL OF MICROENCAPSULATION (2004)
Composition and structure of whey protein/gum arabic coacervates
F Weinbreck et al.
BIOMACROMOLECULES (2004)
On the mechanism of stabilisation of acidified milk drinks by pectin
RH Tromp et al.
FOOD HYDROCOLLOIDS (2004)
Complex coacervation of proteins and anionic polysaccharides
CG de Kruif et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Complexation of whey proteins with carrageenan
F Weinbreck et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Complex formation of whey proteins: Exocellular polysaccharide EPS B40
F Weinbreck et al.
LANGMUIR (2003)
Complex coacervation of whey proteins and gum arabic
F Weinbreck et al.
BIOMACROMOLECULES (2003)
Substructure of bovine casein micelles by small-angle X-ray and neutron scattering
C Holt et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2003)
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E Dickinson
FOOD HYDROCOLLOIDS (2003)
Electrosorption of pectin onto casein micelles
R Tuinier et al.
BIOMACROMOLECULES (2002)
Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2
C Schmitt et al.
FOOD HYDROCOLLOIDS (2000)
Interaction of pectin and casein micelles
A Maroziene et al.
FOOD HYDROCOLLOIDS (2000)
Protein-polysaccharide interactions
JL Doublier et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)