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This document summarizes a study on using lactoferrin to stabilize oil-in-water emulsions against calcium. Sodium caseinate and whey protein emulsions were destabilized by calcium, but lactoferrin emulsions were stable. Adding lactoferrin to caseinate or whey protein emulsions led to lactoferrin binding with the adsorbed proteins through electrostatic interactions, forming interfacial complexes coating emulsion droplets. These complexes stabilized emulsions against calcium more than caseinate or whey protei

Author

Elya Amaliia

Language

EN