Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures.

Weiss, Jochen; Salminen, Hanna; Moll, Pascal; Schmitt, Christophe.

Afiliación

Weiss J; University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany.
Salminen H; University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany.
Moll P; University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany.
Schmitt C; Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland. Electronic address: christophe.schmitt@rdls.nestle.com.

Adv Colloid Interface Sci ; 271: 101987, 2019 Sep.

Article en En | MEDLINE | ID: mdl-31325651