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

✍ Scribed by Tatiana Guzun-Cojocaru; Philippe Cayot; Camille Loupiac; Eliane Cases

• Book ID: 113627868
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 536 KB
• Volume: 24
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2009.11.002