Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin-pectin complexes

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 374-383

  Jones, Owen G ^a   Lesmes, Uri ^a   Dubin, Paul ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Biopolymers; Complexation; Nanoparticles; Pectin; lactoglobulin

Indexed keywords

EID: 75149149755     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.003     Document Type: Article

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