Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin.

de Figueiredo Furtado, Guilherme; Michelon, Mariano; de Oliveira, Davi Rocha Bernardes; da Cunha, Rosiane Lopes

de Figueiredo Furtado, Guilherme; Michelon, Mariano; de Oliveira, Davi Rocha Bernardes; da Cunha, Rosiane Lopes.

Afiliación

de Figueiredo Furtado G; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
Michelon M; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
de Oliveira DRB; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
da Cunha RL; Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: rosiane@unicamp.br.

Food Res Int ; 89(Pt 1): 309-319, 2016 Nov.

Article en En | MEDLINE | ID: mdl-28460920

Palabras clave

Electrostatic interactions; Emulsion; Heteroaggregation; Lactoferrin; Sodium caseinate

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Res Int Año: 2016 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Canadá

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