Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 144-160

  Semenova, M G ^a   Zelikina, D V ^a   Antipova, A S ^a   Martirosova, E I ^a   Grigorovich, N V ^a   Obushaeva, R A ^a   Shumilina, E A ^a   Ozerova, N S ^a   Palmina, N P ^a   Maltseva, E L ^a   Kasparov, V V ^a   Bogdanova, N G ^a   Krivandin, A V ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Covalent conjugates; Maltodextrins; Polyunsaturated phospholipids; Protection against oxidation; Sodium caseinate; Structural properties

Indexed keywords

BIOMOLECULES; CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON SPIN RESONANCE SPECTROSCOPY; LIPOSOMES; MAGNETIC MOMENTS; MICELLES; OXIDATION; POLYSACCHARIDES; X RAY SCATTERING;

AQUEOUS MEDIA; COMPLEX PARTICLES; COVALENT CONJUGATE; LYSOPHOSPHATIDYLCHOLINE; MALTODEXTRINS; PHOSPHATIDYL CHOLINE; POLYUNSATURATED PHOSPHOLIPIDS; PROTECTION AGAINST OXIDATION; SODIUM CASEINATE; STRUCTURAL FUNCTIONALITY;

PHOSPHOLIPIDS;

EID: 84936970842     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.011     Document Type: Article

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