Competitive adsorption of phosvitin with milk proteins in oil-in-water emulsions
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference18 articles.
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5. Competitive adsorption in oil-in-water emulsions containing α-lactalbumin and β-lactoglobulin
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2. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends;Journal of Colloid and Interface Science;2021-02
3. Surface tension and dilational rheology of mixed β-casein – β-lactoglobulin aqueous solutions at the water/air interface;Food Hydrocolloids;2020-09
4. Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products;Antioxidants;2020-07-22
5. Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin;Food Hydrocolloids;2019-10
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