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...

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Detalles Bibliográficos
Autores principales:	Rodríguez, S.D., von Staszewski, M., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Foam Green tea polyphenols Interactions Interface Whey proteins
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v50_n_p108_Rodriguez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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