Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods
Author:
Funder
Sunchon National University
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2020.38.4.189
Reference41 articles.
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2. Damodaran S. Protein stabilization of emulsions and foams. J Food Sci. 2006;70:R54-R66. 10.1111/j.1365-2621.2005.tb07150.x
3. Lam RSH, Nickerson MT. Food proteins: a review on their emulsifying properties using a structure–function approach. Food Chem. 2013;141:975-984. 10.1016/j.foodchem.2013.04.038 23790876
4. Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chem. 2013;141:338-346. 10.1016/j.foodchem.2013.02.097 23768366
5. Hwang JY, Ha HK, Lee MR, Kim JW, Kim HJ, Lee WJ. Physicochemical property and oxidative stability of whey protein concentrate multiple nanoemulsion containing fish oil. J Food Sci. 2017;82:437-444. 10.1111/1750-3841.13591 28103390
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