Abstract
Many biological systems as well as food products contain both proteins and polysaccharides, which are
often thermodynamically incompatible. In this communication,measurementsare presented of the interfacial
tension in a segregated polysaccharide/protein mixture. The interfacial tension is an important quantity
in determining the phase separation kinetics and the response to shear. As the protein/polysaccharide
system, an
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