Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity
Authors
Keywords
Egg white protein, Nanovehicle, Linoleic acid, Heat treatment, Surface hydrophobicity, Binding capacity
Journal
FOOD HYDROCOLLOIDS
Volume 73, Issue -, Pages 67-73
Publisher
Elsevier BV
Online
2017-06-29
DOI
10.1016/j.foodhyd.2017.06.033

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.