Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Bacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between...

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Detalhes bibliográficos
Autor principal: Mai Huong Ly (author)
Outros Autores: Aguedo, Mário (author), Goudot, S. (author), Le, M. L. (author), Cayot, P. (author), Teixeira, J. A. (author), Le, T. M. (author), Belin, Jean-Marc (author), Waché, Yves (author)
Formato: article
Idioma:eng
Publicado em: 2008
Assuntos:
Lactic acid bacteria
Surface charge (zeta potential)
Emulsion stability
Proteins
Science & Technology
Texto completo:http://hdl.handle.net/1822/7813
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/7813

Texto Completo

http://hdl.handle.net/1822/7813

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