Polysaccharide-Protein Interactions and Their Relevance in Food Colloids

@inproceedings{Ghosh2012PolysaccharideProteinIA,
  title={Polysaccharide-Protein Interactions and Their Relevance in Food Colloids},
  author={Amit K. Ghosh and Prasun Bandyopadhyay},
  year={2012}
}
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

Citations

Publications citing this paper.
Showing 1-10 of 40 extracted citations

References

Publications referenced by this paper.
Showing 1-7 of 7 references

An introduction to food colloids

  • E. Dickinson
  • Vol. 122,
  • 2010

Food Colloids: interactions, microstructure

  • C. Schmitt, E Kolodziejczyk, M. E. Lesser
  • Advances in Colloid & Interface Science
  • 2010

Food Hydrocoll

  • C. Peniche, I. Howland, O. Carrillo, C. Zaldı ́var, W. Argqelles-Monal
  • Agricultural and Food Chemistry Vol
  • 2009

Agricultural and Food

  • F. Weinbreck, H. Nieuwenhuijse, Robijn, W G., C. G. de Kruif
  • J. Microencapsul.,
  • 2007

Food Polysaccharides and their Application

  • V. Tolstoguzov
  • Taylor & Francis,
  • 2006
1 Excerpt

Gums and stabilizers

  • C Schmitt, PA Kolodziejczyk E. In Williams, GO Phillips, editors
  • Journal of Dairy Science
  • 1992

Similar Papers

Loading similar papers…