Formation and stability of α-lactalbumin-lysozyme spherical particles: Involvement of electrostatic forces

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 510-518

  Nigen, Michaël ^a   Croguennec, Thomas ^a   Bouhallab, Saïd ^a  

^a AGROCAMPUS OUEST   (France)

Author keywords

Electrostatic interactions; Ionic strength; Lysozyme; Microsphere; Self assembly; Lactalbumin

Indexed keywords

BINDING SITES; CALCIUM; CHEMICAL STABILITY; ELECTROSTATIC FORCE; IONIC STRENGTH; MAGNESIUM COMPOUNDS; MICROSPHERES; SELF ASSEMBLY; SODIUM CHLORIDE; SPHERES;

CHARGED PROTEINS; CHEMICAL CONDITIONS; MICRO PARTICLES; PHYSICO-CHEMICALS; PROTEIN LYSOZYME; SALT CONCENTRATION; SPHERICAL MICRO PARTICLES; SPHERICAL PARTICLE; TYPE OF SALT; Α-LACTALBUMIN;

ENZYMES;

EID: 51049101653     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.02.005     Document Type: Article

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