Journal ArticleDOI
Complex Coacervation of Whey Proteins and Gum Arabic
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TLDR
A strong similarity is seen between the behavior of this system and a colloidal gas-liquid phase separation, and a "metastable" region delimited by a percolation line is seen.About:
This article is published in Biomacromolecules.The article was published on 2003-01-30. It has received 552 citations till now. The article focuses on the topics: Whey protein isolate & Whey protein.read more
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Structure of Liquid Coacervates Formed by Oppositely Charged Polyelectrolytes
TL;DR: A non-monotonic salt concentration dependence of polymeric charge density for asymmetric coacervates for interpenetrating solutions formed by oppositely charged polyelectrolytes is predicted.
Journal ArticleDOI
Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature.
TL;DR: The rheological and structural characteristics of fish gelatin-gum arabic complex coacervate phase, separated from an aqueous mixture of 1% FG and 1% GA at pH 3.5, were investigated as influenced by phase separation temperature.
Journal ArticleDOI
Controlling electrostatic co-assembly using ion-containing copolymers: from surfactants to nanoparticles.
TL;DR: In this article, the electrostatic complexation between charged-neutral diblock copolymers and oppositely charged nanocolloids was studied and it was shown that core-shell hierarchical structures formed spontaneously under direct mixing conditions.
Journal ArticleDOI
Small Angle Neutron Scattering Study of Complex Coacervate Micelles and Hydrogels Formed from Ionic Diblock and Triblock Copolymers
Daniel V. Krogstad,Soo-Hyung Choi,Soo-Hyung Choi,Nathaniel A. Lynd,Nathaniel A. Lynd,Debra Audus,Debra Audus,Sarah L. Perry,Jeffrey D. Gopez,Craig J. Hawker,Edward J. Kramer,Matthew Tirrell,Matthew Tirrell +12 more
TL;DR: The nature of the coacervate core structure of hydrogels and micelles formed from complexation between pairs of diblock or triblock copolymers containing oppositely charged end-blocks as a function of polymer and salt concentration was investigated.
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Polyelectrolyte Chain Structure and Solution Phase Behavior
Kevin Shen,Zhen-Gang Wang +1 more
TL;DR: In this paper, a renormalized Gaussian fluctuation (RGF) field theory was used to predict the existence of a loop in the phase boundary at Bjerrum lengths below (inverse temperature) the critical value of the salt-free system.
References
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Journal ArticleDOI
Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
TL;DR: The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone, and could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes.
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Protein–polysaccharide interactions
TL;DR: In this article, the authors describe the structure formation in the mixed systems in combination with rheological characterisation and make progress in the description of the mechanisms underlying the phase separation processes by the use of scattering techniques.
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Phase separation in polyelectrolyte solutions. Theory of complex coacervation
J. T. G. Overbeek,M. J. Voorn +1 more
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Polysaccharide protein interactions
C. G. de Kruif,Remco Tuinier +1 more
TL;DR: In this article, the interaction between proteins and polysaccharides, as can be observed in food related systems, is systematically discussed by separating biopolymer interactions into respectively enthalpy- and entropy-dominated types.
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Stability and rheological implications of electrostatic milk protein--polysaccharide interactions.
TL;DR: In this article, the authors studied the factors affecting the nature and strength of electrostatic protein-polysaccharide interactions and proposed a method to predict how solution conditions such as pH and ionic strength influence food macromolecular functional properties.