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Non-covalent interactions between proteins and polysaccharides

Paper ID Volume ID Publish Year Pages File Format Full-Text
14855 1268 2006 5 PDF Available
Title
Non-covalent interactions between proteins and polysaccharides
Abstract

Foods with novel or improved properties can be created by utilizing non-covalent interactions between proteins and polysaccharides. In solution, either attractive or repulsive interactions between proteins and polysaccharides can be used to create microstructures that give foods novel textural and sensory properties. At interfaces, attractive electrostatic interactions can be used to create food emulsions with improved stability to environmental stresses or with novel encapsulation-release characteristics.

First Page Preview
Non-covalent interactions between proteins and polysaccharides
Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 24, Issue 6, November–December 2006, Pages 621–625
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering