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Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties
Tatiana Guzun-Cojocaru, Philippe Cayot, Camille Loupiac, Eliane CasesVolume:
24
Year:
2010
Language:
english
Pages:
10
DOI:
10.1016/j.foodhyd.2009.11.002
File:
PDF, 536 KB
english, 2010