Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles-Reference-Cited by-同舟云学术

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Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

Published:2018-11 Issue: Volume:84 Page:38-46
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Madadlou Ashkan,Floury Juliane,Pezennec Stephane,Dupont Didier

Funder

European Union

Marie-Curie FP7 COFUND People Programme

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Texture-modified foods for the elderly: Status, technology and opportunities;Aguilera;Trends in Food Science & Technology,2016

2. PH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate;Agyare;Journal of Agricultural and Food Chemistry,2010

3. Calcium carbonate;Al Omari,2016

4. Tryptophan 19 residue is the origin of bovine β-lactoglobulin fluorescence;Albani;Journal of Pharmaceutical and Biomedical Analysis,2014

5. Physical chemistry;Ball,2015

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