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- W2372603005 abstract "As the most important biopolymers in food system, the exploitation of protein and polysaccharide were widely used in the food industry. The exploitation of protein-polysaccharide interactions offers great opportunities for the design of new ingredients and interfacial structures with applications in the food and pharmaceutical industries. The recent studies on the preparation of food emulsions stabilized by protein- polysaccharide complex which was formed through covalent and non-covalent interactions were over reviewed." @default.
- W2372603005 created "2016-06-24" @default.
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- W2372603005 date "2013-01-01" @default.
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- W2372603005 title "Food emulsions stabilized by protein and polysaccharide interactions" @default.
- W2372603005 hasPublicationYear "2013" @default.
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