Stabilization of Oil-in-water emulsions by β-lactoglobulin-polyethylene glycol conjugates

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 5, 2002, Pages 1207-1212

  Losso, Jack N ^a   Nakai, Shuryo ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Lactoglobulin; Emulsions; Polyethylene glycol

Indexed keywords

BETA LACTOGLOBULIN; LACTOGLOBULIN; MACROGOL; MACROGOL DERIVATIVE; OIL; WATER; WATER OIL CREAM;

ARTICLE; CHEMICAL BOND; CHEMISTRY; DRUG STABILITY; ELECTROCHEMISTRY; EMULSION; HEAT TREATMENT; METHODOLOGY; MOLECULAR STABILITY; MOLECULAR WEIGHT; PH; SURFACE PROPERTY; ZETA POTENTIAL;

DRUG STABILITY; ELECTROCHEMISTRY; EMULSIONS; LACTOGLOBULINS; MOLECULAR WEIGHT; OILS; POLYETHYLENE GLYCOLS; SURFACE PROPERTIES; WATER;

EID: 0037180988     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010309h     Document Type: Article

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