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Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Article ID Journal Published Year Pages File Type
10375819 Food Hydrocolloids 2011 7 Pages PDF
Keywords
DSCAggregationDenaturationLactoferrinNanoparticlesζ-potential
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics
Authors
Carlos Bengoechea, Irene Peinado, David Julian McClements,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
DSC
Aggregation
Denaturation
Lactoferrin
Nanoparticles
ζ-potential
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Colloid and Surface Chemistry
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Fluid Flow and Transfer Processes
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