Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and β-lactoglobulin

Food Biophysics

Volumn 2, Issue 4, 2007, Pages 125-132

  Ye, Aiqian ^a,b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Lactoglobulin; Potential; Lactoferrin emulsion; Multi protein surface

Indexed keywords

EID: 36549043509     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-007-9029-4     Document Type: Article

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