Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties
Maroua Ellouze, Roua Lajnaf, Ahmed Zouari, Hamadi Attia, Mohamed Ali Ayadi, Christophe Vial
Topics & Concepts
ChemistrySurface tensionChromatographyWhey proteinLactalbuminViscosityParticle sizeOil dropletEmulsionWhey protein isolateBiochemistryMaterials scienceQuantum mechanicsPhysical chemistryComposite materialPhysicsProteins in Food SystemsAnimal Diversity and Health StudiesMicroencapsulation and Drying Processes