Structure and technofunctional properties of protein-polysaccharide complexes: a review.

@article{Schmitt1998StructureAT,
  title={Structure and technofunctional properties of protein-polysaccharide complexes: a review.},
  author={Christoph Schmitt and Christian Domingues Sanchez and Sylvie Desobry-Banon and Jo{\"e}l Hardy},
  journal={Critical reviews in food science and nutrition},
  year={1998},
  volume={38 8},
  pages={689-753}
}
Food proteins and polysaccharides are the two key structural entities in food materials. Generally, interactions between proteins and polysaccharides in aqueous media can lead to one- or two-phase systems, the latter being generally observed. In some cases of protein-polysaccharide net attraction, mainly mediated through electrostatic interactions, complex… CONTINUE READING