Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin-Pectin complexes

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2450-2457

  Chanasattru, Wanlop ^a   Jones, Owen Griffith ^a   Decker, Eric A ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Aggregation; Biopolymers; Cosolvents; Glycerol; Nanoparticles; Pectin; Sorbitol; Stability; Lactoglobulin

Indexed keywords

ASSOCIATION REACTIONS; BIOMOLECULES; ELECTROSTATICS; GLYCEROL; HEAT TREATMENT; PROTEINS; VISCOSITY;

AQUEOUS PHASIS; COSOLVENTS; ELECTROSTATIC COMPLEXES; LACTOGLOBULIN; PECTIN; PROPERTY; PROTEIN-POLYSACCHARIDE COMPLEX; SELF-ASSOCIATIONS; SORBITOL; Β-LACTOGLOBULIN;

NANOPARTICLES;

BETA VULGARIS SUBSP. VULGARIS;

EID: 70149114571     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.07.003     Document Type: Article

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