O/W emulsions stabilized by interactions between proteins and polysaccharides

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorNicoletti Telis, Vânia Regina [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:22:59Z-
Data de disponibilização: dc.date.available2022-02-22T00:22:59Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2018-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/B978-0-08-100596-5.21483-2-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197929-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197929-
Descrição: dc.descriptionAmphiphilic structures can be produced from interactions between proteins and polysaccharides, resulting in supramolecular microstructures very suitable to replace synthetic emulsifiers. These association colloids may be formed by electrostatic interactions or covalent bonding, and both will benefit from the complementary properties of proteins and polysaccharides, which combine the emulsifying activity of proteins with the polysaccharide ability of interacting with the proteins and stabilizing O/W emulsions. The protein-polysaccharide complexes do not require special legislation and are being increasingly used to improve food stabilization, enhancement of textural properties and creation of reduced-fat food systems, microencapsulation of bioactive compounds, as well as other potential applications. This article presents some fundamental concepts involved in the functionality of protein-polysaccharide interactions as emulsifying and stabilizing elements in O/W emulsions.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University - Unesp-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University - Unesp-
Formato: dc.format494-498-
Idioma: dc.languageen-
Relação: dc.relationEncyclopedia of Food Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAdsorption-
Palavras-chave: dc.subjectAmphiphilic structure-
Palavras-chave: dc.subjectCovalent bonding-
Palavras-chave: dc.subjectDispersed system-
Palavras-chave: dc.subjectElectrostatic interaction-
Palavras-chave: dc.subjectEmulsifier-
Palavras-chave: dc.subjectInterfacial activity-
Palavras-chave: dc.subjectPolysaccharide-
Palavras-chave: dc.subjectProtein-
Palavras-chave: dc.subjectStabilizer-
Palavras-chave: dc.subjectSupramolecular structure-
Palavras-chave: dc.subjectSurface charge-
Título: dc.titleO/W emulsions stabilized by interactions between proteins and polysaccharides-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.