Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Author:

Teo Anges,Goh Kelvin K.T.,Wen Jingyuan,Oey Indrawati,Ko Sanghoon,Kwak Hae-Soo,Lee Sung JeORCID

Funder

Royal Society of New Zealand

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Chapter 8 – The whey proteins in milk, thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2008

2. Molecular structure, binding properties and dynamics of lactoferrin;Baker;Cellular and Molecular Life Sciences,2005

3. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics;Bengoechea;Food Hydrocolloids,2011

4. Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH;Chu;Journal of the Science of Food and Agriculture,2008

5. Stability of β-carotene in protein-stabilized oil-in-water delivery systems;Cornacchia;Journal of Agricultural and Food Chemistry,2011

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