Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface

Food Chemistry

Volumn 232, Issue , 2017, Pages 697-703

  Li, Quanyang ^a   Zhao, Zhengtao ^a  

^a GUANGXI UNIVERSITY   (China)

Author keywords

Heat stability; Interfacial tension; Lactoferrin; Sodium caseinate; Turbidity; Zeta potential

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY; SURFACE TENSION; TURBIDITY; ZETA POTENTIAL;

ADSORPTION BEHAVIOUR; AFTER-HEAT TREATMENT; AIR/WATER INTERFACES; AVERAGE DIAMETER; HEAT STABILITY; LACTOFERRIN; LOW CONCENTRATIONS; SODIUM CASEINATE;

SODIUM;

LACTOFERRIN; SODIUM CASEINATE; SODIUM DERIVATIVE; UNCLASSIFIED DRUG; WATER; CASEIN;

ADSORPTION KINETICS; AIR; ARTICLE; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); DENATURATION; HEAT TREATMENT; INTERFACE PRESSURE; MICELLE; MOLECULAR INTERACTION; MOLECULAR STABILITY; PARTICLE SIZE; PRECIPITATION; SURFACE AREA; SURFACE TENSION; THERMOSTABILITY; TURBIDITY; YOUNG MODULUS; ZETA POTENTIAL; ADSORPTION;

ADSORPTION; CASEINS; LACTOFERRIN; SURFACE TENSION; WATER;

EID: 85017622322     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.072     Document Type: Article

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