Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 770-774

  Gülseren, Ibrahim ^a   Fang, Yuan ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b PEPSICO INC   (United States)

Author keywords

Desolvation; Ethanol; Ion chromatography; Particle size analysis; Storage stability; Whey protein nanoparticles; Zinc incorporation

Indexed keywords

ACIDIFIED WATERS; DESOLVATION; PARTICLE SUSPENSIONS; PROTEIN SOLUTION; STORAGE STABILITY; VOLUME RATIO; WHEY PROTEIN ISOLATE; WHEY PROTEINS; ZINC INCORPORATION;

ION CHROMATOGRAPHY; NANOPARTICLES; PARTICLE SIZE ANALYSIS; PROTEINS; SUSPENSIONS (FLUIDS); ZINC;

ETHANOL;

ALCOHOL; NANOPARTICLE; WATER; ZINC CHLORIDE;

ACIDIFICATION; ARTICLE; PARTICLE SIZE; PH; PROTEIN ISOLATION; SOLUBILITY; STORAGE; WHEY;

CHLORIDES; DRUG CARRIERS; DRUG COMPOUNDING; DRUG STABILITY; DRUG STORAGE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; NANOPARTICLES; PARTICLE SIZE; ZINC COMPOUNDS;

EID: 84863904399     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.146     Document Type: Article

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