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The effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid (CLA) microcapsules were investigated. CLA emulsions were prepared with milk protein concentrates (MPC) or a mixture of whey protein isolates (WPI) and sodium caseinate (SC). Larger droplet sizes and wider size distributions were observed for MPC-CLA emulsions, where the varied sizes and heterogeneous...
Beta-lactoglobulin (β-LG), the principal whey protein, possesses multiple sites for binding ligands. Most studies of β-LG-ligand interactions have focused on the formation and dissociation of protein complexes with single ligands, such as α-tocopherol, resveratrol or folic acid. In this study, the possibility of a plurality of bioactive compounds binding simultaneously to β-LG was analysed using protein...
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