| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10375771 | Food Hydrocolloids | 2011 | 7 Pages |
Abstract
Lipid droplets coated with lactoferrin are formed by homogenization of oil, water and protein together.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Tanushree Tokle, David Julian McClements,