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...

Full description

Bibliographic Details
Main Author: Mai Huong Ly (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2008
Subjects:
Lactic acid bacteria
Surface charge (zeta potential)
Emulsion stability
Proteins
Science & Technology
Online Access:http://hdl.handle.net/1822/7813
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/7813

Internet

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

Similar Items