SCOPUS 정보 검색 플랫폼

Soft Matter

Volumn 5, Issue 3, 2009, Pages 538-550

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

(5) MacIerzanka, Adam a Sancho, Ana I a Mills, E N Clare a Rigby, Neil M a MacKie, Alan R a

a INSTITUTE OF FOOD RESEARCH (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BILE SALTS; BROKEN DOWN; COMPLEX INTERACTION; EMULSION DESTABILIZATION; FOOD EMULSIONS; GASTRIC CONDITIONS; INTERFACIAL TENSIONS; LACTOGLOBULIN; MILK PROTEIN; OIL DROPLETS; OIL WATER INTERFACES; PHOSPHATIDYLCHOLINE; STRUCTURAL TRANSFORMATION;

ADSORPTION; AMINES; CASEIN; DEWATERING; PHASE INTERFACES; PHYSIOLOGICAL MODELS; SALTS; SURFACE ACTIVE AGENTS;

EMULSIFICATION;

EID: 67649939005 PISSN: 1744683X EISSN: 17446848 Source Type: Journal
DOI: 10.1039/b811233a Document Type: Article

Times cited : (206)

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