Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties

Published 2020 View Full Article

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Title
Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties
Authors
Keywords
Emulsion, Camel milk, α-lactalbumin, Surface hydrophobicity, Viscosity, Membrane purification
Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 189, Issue -, Pages 110654
Publisher
Elsevier BV
Online
2020-01-21
DOI
10.1016/j.colsurfb.2019.110654

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