Utilization of interfacial engineering to produce novel emulsion properties: Pre-mixed lactoferrin/β-lactoglobulin protein emulsifiers

Food Research International

Volumn 49, Issue 1, 2012, Pages 46-52

  Tokle, Tanushree ^a   Decker, Eric Andrew ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Lactoglobulin; Environmental stresses; Globular proteins; Interfacial complex; Lactoferrin; Premix emulsions

Indexed keywords

ENVIRONMENTAL STRESS; GLOBULAR PROTEINS; INTERFACIAL COMPLEXES; LACTOFERRIN; LACTOGLOBULIN;

COATINGS; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; OILS AND FATS; PH; PRODUCT DESIGN; PROTEINS; SODIUM CHLORIDE;

DROPS;

EID: 84866050923     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.054     Document Type: Article

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