Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

Food and Function

Volumn 4, Issue 9, 2013, Pages 1322-1331

  Mantovani, Raphaela Araujo ^a   Cavallieri, Ângelo Luiz Fazani ^b   Netto, Flavia Maria ^a   Cunha, Rosiane Lopes ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

DROPLET SIZE DISTRIBUTIONS; EMULSION STABILITY; HIGH PRESSURE HOMOGENIZATION; IN-VITRO DIGESTIONS; ISOELECTRIC POINT (PI); KINETIC INSTABILITY; OIL-IN-WATER (O/W) EMULSION; RHEOLOGICAL MEASUREMENTS;

DROPS; ELECTROPHORESIS; EMULSIFICATION; HIGH PRESSURE EFFECTS; MIXTURES; PH; PROTEINS;

LECITHIN;

EMULSIFYING AGENT; EMULSION; MILK PROTEIN; PHOSPHATIDYLCHOLINE; SOYBEAN OIL; WATER; WHEY PROTEIN;

CHEMISTRY; DRUG STABILITY; EMULSION; FLOW KINETICS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; ARTICLE;

DRUG STABILITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; LECITHINS; MILK PROTEINS; RHEOLOGY; SOYBEAN OIL; WATER;

EID: 84883031757     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60156k     Document Type: Article

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