Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 1, 2011, Pages 415-427

  Lee, Sung Je ^a   Choi, Seung Jun ^b   Li, Yan ^b   Decker, Eric Andrew ^b   McClements, David Julian ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

ethyl acetate; homogenization; Nanoemulsions; solvent displacement; solvent evaporation; whey protein isolate

Indexed keywords

ETHYL ACETATES; HOMOGENIZATION; NANOEMULSIONS; SOLVENT EVAPORATION; WHEY PROTEIN ISOLATE;

EMULSIFICATION; ESTERS; EVAPORATION; FLOCCULATION; HEAT TREATMENT; HYDROLASES; IONIC STRENGTH; OXIDATION; PH EFFECTS; PHASE TRANSITIONS; SODIUM CHLORIDE; SOLVENTS; VOLATILE FATTY ACIDS;

PROTEINS;

LIPID; MILK PROTEIN; TRIACYLGLYCEROL LIPASE; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EMULSION; OSMOLARITY; OXIDATION REDUCTION REACTION; PH; PHYSICAL CHEMISTRY; PROTEIN STABILITY; SWINE; TEMPERATURE;

ANIMALS; EMULSIONS; HYDROGEN-ION CONCENTRATION; LIPASE; LIPIDS; MILK PROTEINS; OSMOLAR CONCENTRATION; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; SWINE; TEMPERATURE;

EID: 78651064318     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103511v     Document Type: Article

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