The DOI matches its Crossref record.
Protein–polysaccharide interactions and aggregates in food formulations
Open accessAbstract
Abstract The protein–polysaccharide combinations that lead to electrostatic complex and coacervate formation are the object of extensive research using both layer-by-layer and mixed emulsion approaches. The protein–polysaccharide conjugates demonstrated interesting physicochemical properties as stabilizers and emulsifiers, as well as texture modifiers in food products. Furthermore, they are potential optimal nutrient delivery systems. Their complex behavior due to several factors such as pH, ionic strength, concentration, heat, and mechanical treatments is the main reason behind the continuous growth of the research field. The review is reporting some recent advances on the topic, along with an overview of the possible interactions between protein and polysaccharide, from Maillard reaction to enzymatic cross-linking passing through coacervates.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Rashwan, A. K., Osman, A. I., Abdelshafy, A. M., Mo, J., & Chen, W. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2279696 · Cited by 144
Alrosan, M., Tan, T.-C., Easa, A. M., Gammoh, S., & Alu'datt, M. H. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1871589 · Cited by 104
Ultrasound-induced changes in the structure and functionality of starch and protein
Zhu, M., Xiong, W., Devkota, L., & Dhital, S. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112111 · Cited by 40
Metadata
- Authors
- Gentile, L.
- Venue
- Current Opinion in Colloid & Interface Science
- Publisher
- Elsevier BV
- Published
- 2020-08
- Volume
- 48
- Pages
- 18-27
- ISSN
- 1359-0294 (ISSN-L)
- OpenAlex
- W3012406960
- Cited by
- 325
- References
- 0
- FWCI
- 3.82
- Type
- journal article
- Language
- en
- Open access
- green
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
