Surface-Directed Structure Formation of β-Lactoglobulin Inside Droplets
Author:
Affiliation:
1. SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
2. Chalmers University of Technology, Department of Applied Surface Chemistry, SE-412 96 Göteborg, Sweden
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm200320c
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1. Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk Fat
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