Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 165-173

  Sponton, Osvaldo E ^a,b   Perez, Adrián A ^a,b   Carrara, Carlos R ^b   Santiago, Liliana G ^b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Fluorescence; Heat induced aggregation; Linoleic acid; Nanoparticles; Ovalbumin; Polyunsaturated fatty acids

Indexed keywords

EID: 84924129379     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.011     Document Type: Article

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