Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices

Food Chemistry

Volumn 173, Issue , 2015, Pages 1090-1099

  Frenzel, Monika ^a   Steffen Heins, Anja ^a  

^a UNIVERSITY OF KIEL   (Germany)

Author keywords

EPR spin probing; Liposomes; Membrane fluidity; Membrane permeability; TEMPOL benzoate; Whey protein coating

Indexed keywords

BIOCHEMISTRY; COATINGS; DYNAMIC LIGHT SCATTERING; LIGHT SCATTERING; LIPOSOMES; MAGNETIC RESONANCE; MEMBRANES; MOLECULES; PARAMAGNETIC RESONANCE; PROBES; PROTEINS; STABILITY;

ELECTRON PARAMAGNETIC RESONANCES (EPR); MEMBRANE FLUIDITY; MEMBRANE PERMEABILITY; MOLTEN GLOBULE STATE; TEMPOL-BENZOATE; WHEY PROTEIN ISOLATE; WHEY PROTEINS; ZETA POTENTIAL MEASUREMENTS;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

GLYCEROL; LIPOSOME; PHOSPHATE; WHEY PROTEIN; BIOMATERIAL; CHITOSAN; FATTY ACID; FOOD ADDITIVE; MILK PROTEIN; WATER;

ARTICLE; ELECTRON SPIN RESONANCE; FOOD COATING; FOOD STORAGE; LIPID BILAYER; MEMBRANE PERMEABILITY; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; ZETA POTENTIAL; CHEMISTRY; FOOD HANDLING; SOLUBILITY;

CHITOSAN; COATED MATERIALS, BIOCOMPATIBLE; FATTY ACIDS, NONESTERIFIED; FOOD ADDITIVES; FOOD TECHNOLOGY; GLYCEROL; LIPOSOMES; MILK PROTEINS; PARTICLE SIZE; SOLUBILITY; WATER;

EID: 84926510608     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.076     Document Type: Article

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