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Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles

Jones, Owen Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; McClements, David Julian Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA mcclements@foodsci.umass.edu; Decker, Eric Andrew Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA (2015-01-14)

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Author
- Decker, Eric Andrew Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA (1)
- Jones, Owen Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA (1)
- McClements, David Julian Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA mcclements@foodsci.umass.edu (1)
Subject
- Aggregation (1)
- Biopolymers (1)
- Carrageenan, stability (1)
- Nanoparticles (1)
- Pectin (1)
- β-Lactoglobulin (1)
- ... View More
Date Issued
- 2015 (1)