Effect of iron chelates on oil-water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 364-373

  Guzun Cojocaru, Tatiana ^a   Cayot, Philippe ^a   Loupiac, Camille ^a   Cases, Eliane ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Emulsifying activity; Iron fortification; Oil in water emulsion; Phosphate groups; Proteins

Indexed keywords

BIOCHEMISTRY; CHELATION; CHEMICAL STABILITY; EMULSIFICATION; EMULSIONS; IRON COMPOUNDS; OILS AND FATS; PHASE INTERFACES; SURFACE TENSION;

CASEINATE; EMULSIFYING ACTIVITY; IRON CHELATE; IRON FORTIFICATION; LACTOGLOBULIN; OIL-IN-WATER; OIL-IN-WATER EMULSION; OIL-WATER INTERFACE; PHOSPHATE GROUP; WATER EMULSION;

PROTEINS;

EID: 75549091942     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.002     Document Type: Article

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