Protein-polysaccharide interactions for stabilization of food emulsions. [Erratum to document cited in CA137:168429].

Citation:

Axel Benichou, Abraham Aserin, and Nissim. Garti. 2004. “Protein-polysaccharide interactions for stabilization of food emulsions. [Erratum to document cited in CA137:168429].” Journal of Dispersion Science and Technology, 25, 2, Pp. 239.

Abstract:

Some parts of the review were taken from an article by Schmitt et al. entitled "Structure and Technofunctional Properties of Protein-Polysaccharide Complexes. A Review" (C. Schmitt, C. Sanchez, S. Desobry-Banan, and J. Hardy, Crit. Reviews in Food Science and Nutrition, 38 (8), 689-753, 1998). Much of the section on Industrial applications of Protein-Polysaccharide Complexes on pages 114-115 were paraphrased or taken directly from Section V-Industrial Utilization of Protein-Polysaccharide complexes on page 730-736 of Schmitt et al. The material borrowed so directly should have been set off in quotes and had more direct attribution and the table should have indicated its source. Table 3 on page 117 was reproduced from Table 8 of Schmitt et al. and the table should have indicated its source. The caption to Figure 10 is incorrect. The figure was extd. from a ref. which should be added to the ref. list as Ref. 36b: C. Schmitt, C. Sanchez, A. Lamprecht, D. Renard, C.-M. Lehr, C. G. de Kruif and J. Hardy. "Study of beta-Lactoglobulin-Acacia Gum Complex Coacervation Using Diffusing Wave Spectroscopy and Confocal Laser Scanning Microscopy." Colloids and Surfaces B: Biointerfaces, 20 (3), 267-280, 2001. [on SciFinder(R)]
Last updated on 05/27/2020