Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1563-1569

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

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c Univ of California   (United States)

Author keywords

Coalescence; Emulsion; Pepsin; Simulated gastric fluid; lactoglobulin

Indexed keywords

GLYCINE MAX;

EID: 61849098354     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.10.014     Document Type: Article

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