Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment
- Author
- WEINONG ZHANG1 ; QIXIN ZHONG1
[1] Department of Food Science and Technology, The University of Tennessee, Knoxville, TN 37996-4591, United States - Source
Food chemistry. 2010, Vol 119, Num 4, pp 1318-1325, 8 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Heat stability Microemulsions Nanoparticles Thermal pretreatment Whey protein
- Keyword (fr)
- Chaleur Microémulsion Protéine lactosérum Prétraitement Stabilité thermique Protéine lait
- Keyword (en)
- Heat Microemulsion Whey protein Pretreatment Thermal stability Milk protein
- Keyword (es)
- Calor Microemulsión Proteína lactosero Pretratamiento Estabilidad térmica Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22280408
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.08.043 
https://dx.doi.org/10.1016/j.foodchem.2009.08.043
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