Pectin is one of the polysaccharides to be used as a coating nanomaterial. The
characteristics of pectin are suitable to form nanostructures for protection, increased …

Polyelectrolyte-colloid coacervation could be viewed as a sub-category of complex
coacervation, but is unique in (1) retaining the structure and properties of the colloid, and (2) …

Hydrocolloids are among the most widely used ingredients in the food industry. They
function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in …

Recent advances on protein–polysaccharide electrostatic complex and coacervates'
formation, structure and properties are presented. The first section emphasises on the …

Anthocyanins are an important group of phenolic compounds responsible for pigmentation
in several plants, and regular consumption is associated with a reduced risk of several …

Aggregation of rodlike colloidal particles is investigated here through the aggregation
process by either increasing ionic strength or decreasing surface charge density of cellulose …

In the last decades, evidence has indicated the beneficial properties of dietary polyphenols.
In vitro and in vivo studies support that the regular intake of these compounds may be a …

The spontaneous association of oppositely charged polyelectrolytes is an example of liquid–
liquid phase separation. The resulting hydrated polyelectrolyte complexes or coacervates …

Plant-derived polyphenols are naturally occurring compounds widely distributed in plants.
They have received greater attention in the food and pharmaceutical industries due to their …

Electrostatic interactions between synthetic polyelectrolytes and proteins can lead to the
formation of dense, macroion-rich liquid phases, with equilibrium microheterogeneities on …