Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage...
Guardado en:
| Autores principales: | Rodriguez, Silvio David, von Staszewski, Mariana, Pilosof, Ana María Renata |
|---|---|
| Publicado: |
2015
|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v50_n_p108_Rodriguez http://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez |
| Aporte de: |
Ejemplares similares
-
Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
por: Rodríguez, S.D., et al. -
Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
por: von Staszewski, Mariana, et al.
Publicado: (2012) -
Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
por: von Staszewski, M., et al. -
Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
por: von Staszewski, Mariana, et al.
Publicado: (2014) -
Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
por: von Staszewski, M., et al.