Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

Author:

Lee Sang-Ho,Lefèvre Thiery,Subirade Muriel,Paquin Paul

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Relationships between conformation of β-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy;Allain;International Journal of Biological Macromolcule,1999

2. Time-dependent competitive adsorption of milk proteins and surfactants in oil-in-water emulsions;Chen;Journal of the Science of Food and Agriculture,1993

3. Interaction of phospholipids in monolayers with β-lactoglobulin adsorbed from solution;Cornell;Journal of Agricultural and Food Chemistry,1989

4. Influence of emulsifier on the competitive adsorption of whey proteins in emulsion;Courthaudon;Food Structure,1991

5. Conformations and structures of milk proteins adsorbed to oil-water interfaces;Dalgleish;Food Research International,1996

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