Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1181-1189

  Schmelz, Tobias ^a   Lesmes, Uri ^b   Weiss, Jochen ^a   McClements, David Julian ^c  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Calcium chloride; Emulsions; Lactoferrin; PH; Sodium chloride; Thermal stability; Lactoglobulin

Indexed keywords

ZEA MAYS;

EID: 79952534966     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.11.005     Document Type: Article

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