Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets

Food Chemistry

Volumn 239, Issue , 2018, Pages 75-85

  Li, Xin ^a   Wang, Xu ^a   Xu, Duoxia ^a   Cao, Yanping ^a   Wang, Shaojia ^a   Wang, Bei ^a   Sun, Baoguo ^a   Yuan, Fang ^b   Gao, Yanxiang ^b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

DHA; Emulsion; Heteroaggregation; Lutein; Microrheological property; Oxidation; Physicochemical properties

Indexed keywords

AGGLOMERATION; CHEMICAL CONTAMINATION; DAIRIES; DROPS; EMULSIFICATION; EMULSIONS; MIXING; OSTWALD RIPENING; OXIDATION; PROTEINS; STABILITY; VISCOSITY INDEX;

FUNCTIONAL COMPONENTS; HETEROAGGREGATION; LIPID HYDROPEROXIDES; LUTEIN; MEAN SQUARE DISPLACEMENT; MICRORHEOLOGICAL PROPERTY; PHYSICO-CHEMICAL STABILITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

PHYSICOCHEMICAL PROPERTIES;

DOCOSAHEXAENOIC ACID; LACTOFERRIN; LIPID HYDROPEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WHEY PROTEIN; XANTHOPHYLL;

ARTICLE; CONFOCAL LASER SCANNING MICROSCOPY; EMULSION; MICROBIAL GROWTH; MOLECULAR MODEL; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN DEGRADATION; SCANNING ELECTRON MICROSCOPY; STEREOSPECIFICITY; ZETA POTENTIAL; CHEMICAL PHENOMENA; PH;

CHEMICAL PHENOMENA; EMULSIONS; HYDROGEN-ION CONCENTRATION; LACTOFERRIN; LUTEIN; WHEY PROTEINS;

EID: 85021154610     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.078     Document Type: Article

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