High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility
Zhehui Jiang, Hao Luo, Yunpeng Huangfu, Yuan Gao, Meiqi Zhang, Yihong Bao, Wei Ma
Topics & Concepts
Carboxymethyl celluloseBioavailabilityChemistryGum arabicZeta potentialChromatographyCelluloseWhey protein isolateFood scienceChemical engineeringWhey proteinOrganic chemistrySodiumNanoparticleBioinformaticsBiologyEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes