Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Peifeng Lv, Di Wang, Lei Dai, Xiaojing Wu, Yanxiang Gao, Fang Yuan
Topics & Concepts
Pickering emulsionCreamingWhey protein isolateEmulsionChemical engineeringIsoelectric pointWhey proteinParticle sizeChromatographyChemistryIonic strengthOil dropletRheologyMaterials scienceComposite materialOrganic chemistryEngineeringAqueous solutionEnzymePickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying Processes