Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles

Author:

Zhuang Yu,Ueda Ikuko,Kulozik Ulrich,Gebhardt Ronald

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes;Serfert;Food Hydrocoll.,2013

2. Flocculation of protein-stabilized oil-in-water emulsions;Dickinson;Colloids Surf. B. Biointerfaces,2010

3. pH effects on the molecular structure of β-lactoglobulin modified air-water interfaces and its impact on foam rheology;Engelhardt;Langmuir ACS J. Surf. Colloids,2013

4. Casein micelle as a natural nano–capsular vehicle for nutraceuticals;Semo;Food Hydrocoll.,2007

5. Microencapsulation in the Food Industry: A Practical Implementation Guide;Gaonkar,2014

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