Interaction of α-lactalbumin with lipids and possible implications for its emulsifying properties - A review

International Dairy Journal

Volumn 21, Issue 10, 2011, Pages 727-741

  Barbana, Chockry ^a   Pérez, María Dolores ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BILAYER MEMBRANES; BIOLOGICAL PROCESS; EMULSIFYING CAPACITY; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; LIPID MONOLAYER; METAL BINDING PROPERTIES; PH-DEPENDENT; PROTEIN BINDS; TUMOUR CELLS; WHEY PROTEINS;

BINDING ENERGY; LIPIDS; MONOLAYERS; PROTEINS; SURFACE ACTIVE AGENTS;

EMULSIFICATION;

EID: 79960370139     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.04.009     Document Type: Review

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