Complex coacervation of whey proteins and gum arabic
- Auteur
- WEINBRECK, F1 ; DE VRIES, R2 ; SCHROOYEN, P1 ; DE KRUIF, C. G1 3
[1] NIZO food research, P.O. Box 20, 6710 BA Ede, Netherlands
[2] Laboratory of Physical Chemistry and Colloid Science, Food Physics Group, Department of Agrotechnology and Food Science, P.O. Box 8038, 6700 EK Wageningen, Netherlands
[3] Van't Hoff Laboratory, Debye Research Institute, University of Utrecht, Padualaan 8, 3584 CH, Utrecht, Netherlands - Source
Biomacromolecules. 2003, Vol 4, Num 2, pp 293-303, 11 p
- ISSN
- 1525-7797
- Domaine scientifique
- Biochemistry, molecular biology, biophysics; Polymers, paint and wood industries
- Editeur
- American Chemical Society, Washington, DC
- Pays de publication
- United States
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Coacervation Diagramme phase Etude expérimentale Force ionique Gomme arabique Interpolymère Isolat protéique Protéine lactosérum Solution aqueuse pH Oside polymère
- Mot clé (en)
- Coacervation Phase diagram Experimental study Ionic strength Gum arabic Interpolymer Protein isolate Whey protein Aqueous solution pH Oside polymer
- Mot clé (es)
- Coacervación Diagrama fase Estudio experimental Fuerza iónica Goma arábica Interpolímero Aislado proteico Proteína lactosero Solución acuosa pH Osido polímero
- Classification
- Pascal
- 001 Sciences exactes et technologie / 001D Sciences appliquees / 001D09 Physicochimie des polymeres / 001D09C Polymères d'origine naturelle / 001D09C04 Amidon et polyosides divers
- Discipline
- Physical chemistry of polymers
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 14662678
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/bm025667n 
https://dx.doi.org/10.1021/bm025667n
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