| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10376531 | Journal of Colloid and Interface Science | 2012 | 7 Pages |
Abstract
⺠Casein and whey protein emulsions were destabilized in the presence of Ca2+. ⺠Lactoferrin-stabilized emulsion was stable in the presence of Ca2+. ⺠Lactoferrin binds to the interface of casein or whey protein emulsion droplets. ⺠Ca2+ stability of emulsions was improved by interfacial lactoferrin complexation. ⺠Steric repulsion produced by lactoferrin molecules may prevent Ca2+ flocculation.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Aiqian Ye, Jerilyn Lo, Harjinder Singh,