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dc.contributor.author
Rodriguez Patino, Juan Miguel  
dc.contributor.author
Pilosof, Ana Maria Renata  
dc.date.available
2019-01-16T17:51:46Z  
dc.date.issued
2011-12  
dc.identifier.citation
Rodriguez Patino, Juan Miguel; Pilosof, Ana Maria Renata; Protein-polysaccharide interactions at fluid interfaces; Elsevier; Food Hydrocolloids; 25; 8; 12-2011; 1925-1937  
dc.identifier.issn
0268-005X  
dc.identifier.uri
http://hdl.handle.net/11336/68134  
dc.description.abstract
Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Air-Water Interface  
dc.subject
Fluid Interfaces  
dc.subject
Food Emulsion  
dc.subject
Food Foam  
dc.subject
Food Hydrocolloid  
dc.subject
Oil-Water Interface  
dc.subject
Polysaccharide  
dc.subject
Protein  
dc.subject
Protein-Polysaccharide Interactions  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Protein-polysaccharide interactions at fluid interfaces  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-01-14T18:04:26Z  
dc.journal.volume
25  
dc.journal.number
8  
dc.journal.pagination
1925-1937  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Rodriguez Patino, Juan Miguel. Universidad de Sevilla; España  
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food Hydrocolloids  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2011.02.023  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X1100066X