Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage
Author:
Funder
Dairy Innovation Australia Limited
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-016-0307-0.pdf
Reference26 articles.
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3. Ching SH, Bhandari B, Webb R, Bansal N (2015) Visualizing the interaction between sodium caseinate and calcium alginate microgel particles. Food Hydrocoll 43(0):165–171. doi: 10.1016/j.foodhyd.2014.05.013
4. De Kruif CG, Holt C (2003) Casein micelle structure, functions and interactions. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry—1 proteins: part a / part b. Springer US, Boston, MA, pp. 233–276. doi: 10.1007/978-1-4419-8602-3_5
5. Domb AJ (2007) Nanoparticles for pharmaceutical applications, vol 16., vol Book, Whole. American Scientific Publishers, Stevenson Ranch, Calif
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