polissacaridios

Publicação

Density and Kinematic Viscosity of Pectin Aqueous Solution

Kinematic Viscosity and Density of Binary and Ternary Mixtures Containing Hydrocolloids, Sodium Chloride, and Water

Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Avaliação da elasticidade de géis formados a partir da mistura de hidrocolóides

Caracterização reológica das emulsões formadas a partir de complexos interpoliméricos WPI-Pectina

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

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

Calorimetric techniques applied to the thermodynamic study of interactions between proteins and polysaccharides

Binary and Ternary Mixtures of Biopolymers and Water: Viscosity, Refractive Index, and Density

Binary and Ternary Mixtures of Biopolymers and Water: Viscosity, Refractive Index, and Density

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

Rheological behavior and physical properties of aqueous solutions of carrageenan and acacia gum

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

Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa)

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics

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

Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials