Oil chain length matters: From interfacial protein adsorption to emulsion stabilization
Xiaoqing Wang, Weiyi Zhang, Junhua Shao, Xinglian Xu, Xue Zhao
Topics & Concepts
EmulsionAdsorptionChain (unit)Chemical engineeringChemistryChromatographyOrganic chemistryPhysicsEngineeringAstronomyProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization