Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin

Food Research International

Volumn 89, Issue , 2016, Pages 309-319

  de Figueiredo Furtado, Guilherme ^a   Michelon, Mariano ^a   de Oliveira, Davi Rocha Bernardes ^a   da Cunha, Rosiane Lopes ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Electrostatic interactions; Emulsion; Heteroaggregation; Lactoferrin; Sodium caseinate

Indexed keywords

AGGLOMERATION; COULOMB INTERACTIONS; DROPS; EMULSIONS; IONIC STRENGTH; PHASE SEPARATION; PROTEINS; RHEOLOGY; SUNFLOWER OIL; ZETA POTENTIAL;

AQUEOUS DISPERSIONS; HETEROAGGREGATION; LACTOFERRIN; MEAN PARTICLE DIAMETER; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; TEXTURE MODIFICATION;

EMULSIFICATION;

EID: 84994408818     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.08.024     Document Type: Article

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