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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
Print ISBN
From the book series:
Special Publications