Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin-Reference-Cited by-同舟云学术

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Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin

Published:1993-12 Issue:6 Volume:1 Page:357-364
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Fang Yuan,Dalgleish Douglas G.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference27 articles.

1. Interaction of Proteins with Phospholipid Monolayers

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3. Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion;Food Technology and Biotechnology;2023

4. Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions;LWT;2022-10

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