Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium

Journal of Colloid and Interface Science

Volumn 378, Issue 1, 2012, Pages 184-190

  Ye, Aiqian ^a   Lo, Jerilyn ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Calcium stability; Interfacial complexes; Lactoferrin; Milk proteins; Oil in water emulsions; Steric repulsion

Indexed keywords

INTERFACIAL COMPLEXES; LACTOFERRIN; MILK PROTEIN; OIL-IN-WATER EMULSIONS; STERIC REPULSIONS;

ASSOCIATION REACTIONS; CALCIUM; CALCIUM CHLORIDE; ELECTROSTATICS; EMULSIFICATION; FLOCCULATION; PROTEINS; SODIUM;

EMULSIONS;

CALCIUM CHLORIDE; CALCIUM ION; CASEIN; CASEINATE; LACTOFERRIN; MILK PROTEIN; UNCLASSIFIED DRUG;

ADSORPTION; ARTICLE; CALCIUM BINDING; CHEMICAL STRUCTURE; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CONFOCAL LASER MICROSCOPY; ELECTROPHORETIC MOBILITY; EMULSION; FLOCCULATION; MOLECULAR STABILITY; PARTICLE SIZE; PH; PRIORITY JOURNAL; REDUCTION; STATIC ELECTRICITY; ZETA POTENTIAL;

CALCIUM; CASEINS; EMULSIONS; LACTOFERRIN; PARTICLE SIZE; SOYBEAN OIL;

EID: 84861575610     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2012.04.042     Document Type: Article

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