Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 742-751

  Ly, M H ^a   Aguedo, M ^c   Goudot, S ^a   Le, M L ^a   Cayot, P ^a   Teixeira, J A ^c   Le, T M ^b   Belin, J M ^a   Wache Y ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Laboratoire de Technologie des Fermentations et Biotechnologie   (Viet Nam)

^c UNIVERSITY OF MINHO   (Portugal)

Author keywords

Emulsion stability; Lactic acid bacteria; Proteins; Surface charge (zeta potential)

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 39549098852     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.03.001     Document Type: Article

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