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Chapter 13

Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein–Polysaccharide Electrostatic Interactions

Protein–polysaccharide interactions have been investigated in a diversity of contexts such as heparin and blood coagulation,1 protection of enzymes against high pressure or high temperature, enzyme–substrate binding, and recovery and fractionation of milk proteins. A well-known example from the food...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
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