Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva

Journal of Colloid and Interface Science

Volumn 313, Issue 2, 2007, Pages 485-493

  Silletti, Erika ^a,b   Vingerhoeds, Monique H ^a,b   Norde, Willem ^b,c   van Aken, George A ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY MEDICAL CENTER GRONINGEN   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Complex formation; Emulsion; Interaction; Lysozyme; Saliva

Indexed keywords

CONFOCAL MICROSCOPY; EMULSIONS; ENZYMES; FLOCCULATION; IONIC STRENGTH; OILS AND FATS; WATER;

COMPLEX FORMATION; LYSOZYME; SALIVA;

BODY FLUIDS;

FAT DROPLET; LYSOZYME; OIL; SALIVA PROTEIN; SODIUM CHLORIDE; WATER;

ARTICLE; COMPLEX FORMATION; CONFOCAL LASER MICROSCOPY; ELECTRICITY; EMULSION; FLOCCULATION; FLOW KINETICS; HUMAN; IONIC STRENGTH; LASER DIFFRACTION; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN PROTEIN INTERACTION; SALIVA; TURBIDITY; VISCOSITY;

ADSORPTION; ANIMALS; CHICKENS; EMULSIONS; ENZYME STABILITY; FLOCCULATION; HUMANS; HYDROGEN-ION CONCENTRATION; MURAMIDASE; PHASE TRANSITION; PLANT OILS; RHEOLOGY; SALIVA; SODIUM CHLORIDE; VISCOSITY; WATER;

EID: 34547147397     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2007.05.030     Document Type: Article

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