Food Hydrocolloids

Publicação

Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate

Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides

Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides

Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides

Polymeric complexes obtained from the interaction of bovine serum albumin and κ-carrageenan

Polymeric complexes obtained from the interaction of bovine serum albumin and κ-carrageenan

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Lactase (β-galactosidase) immobilization by complex formation: Impact of biopolymers on enzyme activity

Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability

Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation

Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Recent advances in the encapsulation of bioactive ingredients using galactomannans-based as delivery systems

Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release

Vitamin D3 microcapsules formed by heteroprotein complexes obtained from amaranth protein isolates and lactoferrin: Formation, characterization, and bread fortification