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Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface

Quanyang Li1, Zhengtao Zhao1

  • 1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

Food Chemistry
|May 12, 2017
PubMed

Keywords:
Heat stabilityInterfacial tensionLactoferrinSodium caseinateTurbidityZeta potential

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