Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

Tanushree Tokle; David Julian McClements

doi:10.1016/j.foodhyd.2010.09.012

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Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

Tanushree Tokle David Julian McClements

Year: 2010 Journal: Food Hydrocolloids Vol: 25 (5)Pages: 976-982 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2010.09.012

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Keywords:

Chemistry Isoelectric point Salt (chemistry) Distilled water Lactoferrin Thermal stability Chromatography Cationic polymerization Whey protein Organic chemistry Biochemistry

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Topics

Infant Nutrition and Health

Health Sciences → Nursing → Nutrition and Dietetics

Child Nutrition and Feeding Issues

Health Sciences → Medicine → Psychiatry and Mental health

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

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