Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 292-300

  Bourbon, Ana I ^a   Pinheiro, Ana C ^a   Carneiro da Cunha, Maria G ^b   Pereira, Ricardo N ^a   Cerqueira, Miguel A ^a   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

Author keywords

Biopolymer nanoparticles; Electrostatic interaction; Milk proteins; Thermal gelation; Whey proteins

Indexed keywords

ATOMIC FORCE MICROSCOPY; CONFOCAL MICROSCOPY; COULOMB INTERACTIONS; DYNAMIC LIGHT SCATTERING; ELECTROSTATIC SEPARATORS; GELATION; HYDRODYNAMICS; IONIC STRENGTH; MOLECULES; POLYDISPERSITY; PROTEINS; SCANNING ELECTRON MICROSCOPY;

BIOPOLYMER NANOPARTICLE; GLYCOMACROPEPTIDE; HYDRODYNAMIC DIAMETER; LACTOFERRIN; MILK PROTEIN; NANOHYDROGELS; POLYDISPERSITY INDICES; PROTEIN CONCENTRATIONS; THERMAL GELATION; WHEY PROTEINS;

HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY;

EID: 84925409161     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.026     Document Type: Article

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