Polysaccharide-Protein Interactions and Their Relevance in Food Colloids

  title={Polysaccharide-Protein Interactions and Their Relevance in Food Colloids},
  author={Amit K. Ghosh and Prasun Bandyopadhyay},
Polysaccharides and proteins are natural polymers that are widely used as functional ingredients for various food colloids or emulsion formulations. Majority of food emulsions are constituted with polysaccharide and protein combinations. They are the essential ingredients of any food colloid formulation mainly due to their ability to change product shelf life by varying food texture (Schmidt & Smith, 1992; Schorsch, Jones & Norton 1999). Their interaction in the formulation thus finds many… CONTINUE READING


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