The effect of glycation on oil-water emulsion properties of β-lactoglobulin

LWT

Volumn 45, Issue 2, 2012, Pages 253-260

  Medrano, A ^a   Abirached, C ^a   Moyna, P ^a   Panizzolo, L ^a   Anon M C ^b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Emulsions; Global stability; Glycation; Light scattering

Indexed keywords

COALESCENCE; EMULSIFICATION; EMULSIONS; FLOCCULATION; GLUCOSE; GLYCOSYLATION; LIGHT SCATTERING; MOLAR RATIO; PARTICLE SIZE; PROTEINS;

BETA-LACTOGLOBULIN; DISPERSED PHASE; GLOBAL STABILITY; GLYCATION; OIL-WATER EMULSION; REACTION CONDITIONS; TWO PARAMETER;

OSTWALD RIPENING;

EID: 80054837468     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.06.017     Document Type: Article

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