Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity

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Journal

Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: April 2018

Publication date (Print): April 2018

Volume: 77

Pages: 863-869

Article

DOI: 10.1016/j.foodhyd.2017.11.030

SO-VID: 812ef78e-b6e4-478d-b220-411fa3bc7015

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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