title: Protein/Polysaccharide Electrostatic Complexes and Their Applications in Stabilizing Oil-in-Water Emulsions.
abstract: Consumers are becoming increasingly fastidious in demanding food products with improved quality and functionality. This largely relies on rational design of food structures. As the two key food ingredients, protein and polysaccharides play important roles in food structuring. The combination of protein and polysaccharide provides rich opportunities for food structure and function designs through molecular interaction and assembly. This paper provides a brief review on the formation and characterization of protein/polysaccharide electrostatic complexes and their applications in stabilizing oil-in-water emulsions, particularly those containing polyunsaturated fatty acids.
authors.affiliation: Phillips Hydrocolloid Research Centre at HUT, Hubei University of Technology.
authors.forename: Wenjia
authors.initials: W
authors.lastname: Ai
authors.forename: Yapeng
authors.initials: Y
authors.lastname: Fang
authors.forename: Shengping
authors.initials: S
authors.lastname: Xiang
authors.forename: Xiaolin
authors.initials: X
authors.lastname: Yao
authors.forename: Katsuyoshi
authors.initials: K
authors.lastname: Nishinari
authors.forename: Glyn O
authors.initials: GO
authors.lastname: Phillips
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D004042:Dietary Fats, Unsaturated; D004044:Dietary Proteins / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009821:Oils / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry*; D055672:Static Electricity; D014867:Water / Q000737:chemistry
chemical_list: D004040:Dietary Carbohydrates; D004042:Dietary Fats, Unsaturated; D004044:Dietary Proteins; D004655:Emulsions; D005231:Fatty Acids, Unsaturated; D009821:Oils; D011134:Polysaccharides; D014867:Water