Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1270-1278

  Sarkar, Anwesha ^a,b   Goh, Kelvin K T ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Artificial saliva; Depletion flocculation; Lactoferrin; Mucin; Salt induced aggregation; Lactoglobulin

Indexed keywords

GLYCINE MAX;

EID: 60349105607     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.09.008     Document Type: Article

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