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• W2068162564 endingPage "81" @default.
• W2068162564 startingPage "73" @default.
• W2068162564 abstract "The morphology and mechanical properties of protein adsorption layers can significantly be altered by the presence of surfactants, lipids, particles, other proteins, and polysaccharides. In food emulsions, polysaccharides are primarily considered as bulk thickener but can under appropriate environmental conditions stabilize or destabilize the protein adsorption layer and, thus, the entire emulsion system. Despite their ubiquitous usage as stabilization agent, relatively few investigations focus on the interfacial rheology of composite protein/polysaccharide adsorption layers. The manuscript provides a brief review on both main stabilization mechanisms, thermodynamic phase separation and electrostatic interaction and discusses the rheological response in light of the environmental conditions such as ionic strength and pH." @default.
• W2068162564 created "2016-06-24" @default.
• W2068162564 creator A5085560065 @default.
• W2068162564 date "2013-05-01" @default.
• W2068162564 modified "2023-10-18" @default.
• W2068162564 title "Rheology of interfacial protein-polysaccharide composites" @default.
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• W2068162564 doi "https://doi.org/10.1140/epjst/e2013-01827-x" @default.
• W2068162564 hasPublicationYear "2013" @default.
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