Formation of Protein-Rich Coatings around Lipid Droplets Using the Electrostatic Deposition Method
Author:
Affiliation:
1. Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la904823b
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4. Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by Multilayer Membranes Consisting of β-Lactoglobulin, ι-Carrageenan and Gelatin
5. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
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