Stability and plasma apolipoprotein binding of lipid emulsions

Food Hydrocolloids

Volumn 15, Issue 3, 2001, Pages 277-283

  Handa, Tetsurou ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIONS; LIPOPROTEINS; LIPOSOMES; MONOLAYERS; PHOSPHOLIPIDS; PLASMA STABILITY; THAWING;

APOLIPOPROTEIN E; APOLIPOPROTEINS; BINDING CAPACITIES; DROPLET COALESCENCE; FREEZE-THAWING; LIPID EMULSIONS; PHOSPHATIDYL CHOLINE; SPONTANEOUS CURVATURE; THAWING PROCESS; ULTRACENTRIFUGATION;

EMULSIFICATION;

APOLIPOPROTEIN; LIPID EMULSION;

ARTICLE; FOOD PROCESSING; FREEZING; JAPAN; NUTRITIONAL SCIENCE; PROTEIN LIPID INTERACTION; PROTEIN STABILITY; THAWING; ULTRACENTRIFUGATION;

EID: 0035021487     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00026-1     Document Type: Article

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