Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 8, 2013, Pages 1954-1967

  Phoon, Pui Yeu ^a,b   Narsimhan, Ganesan ^a   San Martin Gonzalez, Maria Fernanda ^a  

^a PURDUE UNIVERSITY   (United States)

^b Sensient Flavors LLC   (United States)

Author keywords

atomic force microscopy (AFM); emulsion; nanorheology; oxidation; lactoglobulin

Indexed keywords

AGGREGATES; ATOMIC FORCE MICROSCOPY; ELASTIC MODULI; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING; OXIDATION;

BETA-LACTOGLOBULIN; HIGHLY ORDERED PYROLYTIC GRAPHITES; INTERFACIAL LAYER; INTERFACIAL STRUCTURES; LACTOGLOBULIN; MOLTEN GLOBULE STATE; NANORHEOLOGY; OXIDATIVE STABILITY;

STABILITY;

EID: 84874627491     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304834n     Document Type: Article

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