Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 178-188

  de Figueiredo Furtado, Guilherme ^a   Mantovani, Raphaela Araújo ^a   Consoli, Larissa ^a   Hubinger, Miriam Dupas ^a   da Cunha, Rosiane Lopes ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsion; Hydrophobicity; Ultrasound

Indexed keywords

EID: 84984788382     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.038     Document Type: Article

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