Efficiency and protective effect of encapsulation of milk immunoglobulin G in multiple emulsion

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 407-410

  Chen, Chao Cheng ^a   Tu, Yen Ying ^a   Chang, Hung Min ^b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

Author keywords

Encapsulation; Milk IgG; Multiple emulsion; Protection

Indexed keywords

CHYMOTRYPSIN; EMULSIFYING AGENT; IMMUNOGLOBULIN G; MILK; PEPSIN A; POLYSORBATE 80; PROTEIN G; PROTEINASE; SOYBEAN PROTEIN; SUCROSE; TRYPSIN; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG FORMULATION; EMULSION; ENZYME LINKED IMMUNOSORBENT ASSAY; NONHUMAN; PH; TEMPERATURE;

ANIMALS; CATTLE; DRUG COMPOUNDING; EMULSIONS; ENDOPEPTIDASES; HYDROGEN-ION CONCENTRATION; IMMUNOGLOBULIN G; MILK; TEMPERATURE;

ANIMALIA; BOS TAURUS; GLYCINE MAX;

EID: 0033008864     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9809075     Document Type: Article

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