INTERACTIONS OF FOOD BIOPOLYMERS

Mixed biopolymer gels are an active area of research. Methods continue to be developed to control and help explain the properties of phase-s eparated gels. The nature of the molecular mechanisms of synergistic i nteractions between biopolymers are still not fully understood and att ention has been focused on identifying and explaining the intermolecul ar binding between different polysaccharides in binary mixtures. The i nteractions of proteins at and with interfaces is an area of increasin g interest. Recent technological advances have allowed determinations of adsorption mechanisms at a molecular level. Developments in adsorpt ion studies and surface rheological investigations have also taken pla ce.