Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 420-428

  McCarthy, Noel A ^a,b   Kelly, Alan L ^b   O'Mahony, James A ^b   Fenelon, Mark A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Calcium; Emulsions; Gelation; Lactoferrin; Casein

Indexed keywords

BOVINAE;

EID: 84886305190     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.021     Document Type: Article

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