Protein-polysaccharide interactions at fluid interfaces

Autores
Rodriguez Patino, Juan Miguel; Pilosof, Ana Maria Renata
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures.
Fil: Rodriguez Patino, Juan Miguel. Universidad de Sevilla; España
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Air-Water Interface
Fluid Interfaces
Food Emulsion
Food Foam
Food Hydrocolloid
Oil-Water Interface
Polysaccharide
Protein
Protein-Polysaccharide Interactions
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/68134
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/68134
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protein-polysaccharide interactions at fluid interfacesRodriguez Patino, Juan MiguelPilosof, Ana Maria RenataAir-Water InterfaceFluid InterfacesFood EmulsionFood FoamFood HydrocolloidOil-Water InterfacePolysaccharideProteinProtein-Polysaccharide Interactionshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures.Fil: Rodriguez Patino, Juan Miguel. Universidad de Sevilla; EspañaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2011-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68134Rodriguez Patino, Juan Miguel; Pilosof, Ana Maria Renata; Protein-polysaccharide interactions at fluid interfaces; Elsevier; Food Hydrocolloids; 25; 8; 12-2011; 1925-19370268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2011.02.023info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X1100066Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:57:16Zoai:ri.conicet.gov.ar:11336/68134instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:57:17.239CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protein-polysaccharide interactions at fluid interfaces
title Protein-polysaccharide interactions at fluid interfaces
spellingShingle Protein-polysaccharide interactions at fluid interfaces
Rodriguez Patino, Juan Miguel
Air-Water Interface
Fluid Interfaces
Food Emulsion
Food Foam
Food Hydrocolloid
Oil-Water Interface
Polysaccharide
Protein
Protein-Polysaccharide Interactions
title_short Protein-polysaccharide interactions at fluid interfaces
title_full Protein-polysaccharide interactions at fluid interfaces
title_fullStr Protein-polysaccharide interactions at fluid interfaces
title_full_unstemmed Protein-polysaccharide interactions at fluid interfaces
title_sort Protein-polysaccharide interactions at fluid interfaces
dc.creator.none.fl_str_mv Rodriguez Patino, Juan Miguel
Pilosof, Ana Maria Renata
author Rodriguez Patino, Juan Miguel
author_facet Rodriguez Patino, Juan Miguel
Pilosof, Ana Maria Renata
author_role author
author2 Pilosof, Ana Maria Renata
author2_role author
dc.subject.none.fl_str_mv Air-Water Interface
Fluid Interfaces
Food Emulsion
Food Foam
Food Hydrocolloid
Oil-Water Interface
Polysaccharide
Protein
Protein-Polysaccharide Interactions
topic Air-Water Interface
Fluid Interfaces
Food Emulsion
Food Foam
Food Hydrocolloid
Oil-Water Interface
Polysaccharide
Protein
Protein-Polysaccharide Interactions
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures.
Fil: Rodriguez Patino, Juan Miguel. Universidad de Sevilla; España
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces, as affected by their behaviour in the bulk phase. The interfacial behaviour of protein-polysaccharide mixtures exhibiting associative (i.e., net attractive) interactions as well as their performance in food emulsions and foams has been the subject of several reviews in the last decade. Much less attention has been paid to the interfacial behaviour of protein-polysaccharide mixtures exhibiting unfavourable interactions. Thus we are concerned here with the interfacial behaviour of both kinds of mixtures.
publishDate 2011
dc.date.none.fl_str_mv 2011-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/68134
Rodriguez Patino, Juan Miguel; Pilosof, Ana Maria Renata; Protein-polysaccharide interactions at fluid interfaces; Elsevier; Food Hydrocolloids; 25; 8; 12-2011; 1925-1937
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68134
identifier_str_mv Rodriguez Patino, Juan Miguel; Pilosof, Ana Maria Renata; Protein-polysaccharide interactions at fluid interfaces; Elsevier; Food Hydrocolloids; 25; 8; 12-2011; 1925-1937
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2011.02.023
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X1100066X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083110761922560
score 13.22299

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