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Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature

Mohammad Anvari1, Cheol-Ho Pan2, Won-Byong Yoon3

  • 1Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 210-702, Republic of Korea; School of Food Science, University of Idaho, Moscow, ID 83843, USA.

International Journal of Biological Macromolecules
|June 10, 2015
PubMed

Keywords:
Fish gelatin–gum arabic complex coacervationOscillatory shearPhase separation temperature

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