Investigating surface properties of a blend of phycocyanin and chia mucilage for its possible applications in dispersed systems
The study of the effect of protein-polysaccharide interactions on the properties of air-water and oil-water interfaces has special relevance in the development of processed dispersions, such as foams or emulsions. Specifically, the analysis of the interfacial behaviour of mixtures that exhibit assoc...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-10-01
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| Col·lecció: | Journal of Agriculture and Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2666154325006313 |
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