complexos coacervados

Publicação

Obtaining process of interpolymeric complexes from lactalbumin, xanthan gum and pectin

Estudo dos parâmetros reológicos dos complexos coacervados obtidos partir de CMC e ovoalbumina

Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization

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

Particle Size Analysis of Fe3O4 Nanoparticles Coated by Polyethyleneglycol

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

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

Thermal and oxidative stability of Sacha Inchi oil and capsules formed with biopolymers analyzed by DSC and 1H NMR

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

Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization

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