β-Lactoglobulin-dextran conjugates: Effect of polysaccharide size on emulsion stability

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 2, 2005, Pages 419-423

  Dunlap, Christopher A ^a   Côté, Gregory L ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Lactoglobulin; Emulsifier; Maillard reaction; Polysaccharide conjugate

Indexed keywords

BETA LACTOGLOBULIN; DEXTRAN; EMULSIFYING AGENT; POLYSACCHARIDE; PROTEIN; WATER OIL CREAM;

ADSORPTION; ARTICLE; COVALENT BOND; DENSITY; DRUG CONJUGATION; DRUG STABILITY; EMULSION; GLYCATION; MOLECULAR WEIGHT; PARTICLE SIZE; PROTEIN SURFACE LOAD; SURFACE PROPERTY;

ADSORPTION; DEXTRANS; DRUG STABILITY; EMULSIONS; LACTOGLOBULINS; MAILLARD REACTION; MOLECULAR WEIGHT;

EID: 12344318373     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049180c     Document Type: Article

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