Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

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Title
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
Authors
Keywords
Nanoemulsions, High pressure homogenisation, Solvent evaporation, Physicochemical properties, Whey protein isolate (WPI), Lactoferrin, Tween 20
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 297-306
Publisher
Elsevier BV
Online
2015-10-24
DOI
10.1016/j.foodchem.2015.10.086

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