A gelation mechanism for gelatin/polysaccharide aqueous mixtures

[1]  M. Heuzey,et al.  A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. , 2017, Carbohydrate polymers.

[2]  S. Turgeon,et al.  Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels. , 2017, Advances in colloid and interface science.

[3]  M. Heuzey,et al.  Synergistic gelation of gelatin B with xanthan gum , 2016 .

[4]  Oliver A.H. Jones,et al.  Effect of oat particle concentration and size distribution on the phase behaviour of mixtures with gelatin , 2016 .

[5]  Marie-Claude Heuzey,et al.  Complexation of chitosan and gelatin: From soluble complexes to colloidal gel , 2016 .

[6]  N. M. Sarbon,et al.  The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties , 2015 .

[7]  S. Turgeon,et al.  Rheological and structural study of electrostatic cross-linked xanthan gum hydrogels induced by β-lactoglobulin , 2013 .

[8]  J. Stokes.  Food biopolymer gels, microgel and nanogel structures, formation and rheology , 2012 .

[9]  S. Turgeon,et al.  Protein/polysaccharide complexes and coacervates in food systems. , 2011, Advances in colloid and interface science.

[10]  Xiaoquan Yang,et al.  Complex coacervation of chitosan and soy globulins in aqueous solution: a electrophoretic mobility and light scattering study , 2011 .

[11]  R. Muzzarelli,et al.  Advances in chitin/chitosan science and their applications , 2011 .

[12]  V. Préat,et al.  Chitosan and chitosan derivatives in drug delivery and tissue engineering , 2011 .

[13]  S. Turgeon,et al.  Protein + Polysaccharide Coacervates and Complexes , 2009 .

[14]  Y. Brouwer,et al.  Cellulose Gum as Protective Colloid in the Stabilization of Acidified Protien Drinks , 2008 .

[15]  F. Zhao,et al.  Interactions between N-succinyl-chitosan and bovine serum albumin , 2007 .

[16]  S. Turgeon,et al.  Improved gelling properties of whey protein isolate by addition of xanthan gum , 2007 .

[17]  C. S. Cheow,et al.  Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma) , 2007 .

[18]  M. Rinaudo,et al.  Chitin and chitosan: Properties and applications , 2006 .

[19]  F. Weinbreck,et al.  Complex coacervation of proteins and anionic polysaccharides , 2004 .

[20]  Walter Steurbaut,et al.  Chitosan as antimicrobial agent: applications and mode of action. , 2003, Biomacromolecules.

[21]  M. N. R. Kumar.  A review of chitin and chitosan applications , 2000 .

[22]  M. Amiji,et al.  Synthesis of a fluorescent chitosan derivative and its application for the study of chitosan-mucin interactions , 1999 .

[23]  J. Hardy,et al.  Structure and technofunctional properties of protein-polysaccharide complexes: a review. , 1998, Critical reviews in food science and nutrition.

[24]  R. Chen,et al.  Effect of temperature on the intrinsic viscosity and conformation of chitosans in dilute HCl solution. , 1998, International journal of biological macromolecules.

[25]  C. Sánchez,et al.  Rheology of whey protein isolate-xanthan mixed solutions and gels. Effect of pH and xanthan concentration , 1997 .

[26]  P. Dubin,et al.  Protein Separation via Polyelectrolyte Coacervation: Selectivity and Efficiency , 1996 .

[27]  E. Morris,et al.  Mechanism and dynamics of conformational ordering in xanthan polysaccharide. , 1984, Journal of molecular biology.