Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin
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- 作者：Guilherme de Figueiredo Furtado ; Mariano Michelon ; Davi Rocha Bernardes de Oliveira ; Rosiane Lopes da Cunha ; rosiane@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Emulsion ; Sodium caseinate ; Lactoferrin ; Heteroaggregation ; Electrostatic interactions
- 刊名：Food Research International
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：89
- 期：part_P1
- 页码：309-319
- 全文大小：2211 K
文摘
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Heteroaggregates formation with oppositely charged lipid droplets was investigated.
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Their properties depended on droplets volume ratio and protein properties.
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Improved rheological properties can be obtained compared to a single emulsion.
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Heteroaggregates with gel like behavior were obtained depending on protein ratio.
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Heteroaggregates were not affected to salt addition.