Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity

Food Hydrocolloids

Volumn 73, Issue , 2017, Pages 67-73

  Sponton, Osvaldo E ^a,b   Perez, Adrián A ^a,b   Ramel, Javier V ^a   Santiago, Liliana G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Binding capacity; Egg white protein; Heat treatment; Linoleic acid; Nanovehicle; Surface hydrophobicity

Indexed keywords

HYDROPHOBICITY; LINOLEIC ACID; PARTICLE SIZE; PH EFFECTS; PROTEINS;

BINDING CAPACITIES; EFFECT OF PH; EGG WHITE; EGG WHITE PROTEINS; HEATING TIME; HYDROPHOBIC COMPOUNDS; NANOVEHICLES; PARTICLES SIZES; SOLUTION PH; SURFACE HYDROPHOBICITY;

HEAT TREATMENT;

EID: 85026246423     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.033     Document Type: Article

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