Effect of gastric conditions on β-lactoglobulin interfacial networks : influence of the oil phase on protein structure
Understanding the effects of digestion conditions on the structure of interfacial protein networks is important in order to rationally design food emulsions which can moderate lipid digestion. This study compares the effect of gastric conditions (pH, temperature, and ionic strength) on β-lactoglobul...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 26(2010), 20 vom: 19. Okt., Seite 15901-8
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| 1. Verfasser: |
Maldonado-Valderrama, Julia
(VerfasserIn) |
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| Weitere Verfasser: |
Miller, Reinhard,
Fainerman, Valentin B,
Wilde, Peter J,
Morris, Victor J |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Lactoglobulins
Oils
Water
059QF0KO0R |
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