Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions

Food Structure

Volumn 14, Issue , 2017, Pages 60-67

  Teo, Anges ^a,b   Lee, Sung Je ^a   Goh, Kelvin K T ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Bi layer emulsions; Electrostatic deposition; Lactoferrin; Nanoemulsions; Whey protein isolate

Indexed keywords

EID: 85023624673     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2017.06.005     Document Type: Article

References (24)

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