Stabilization mechanisms of O/W emulsions by cellulose nanocrystals and sunflower protein
Ana Letícia Rodrigues Costa, Andresa Gomes, Laís Brito Cangussu, Rosiane Lopes Cunha, Leandro S. Oliveira, Adriana S. Franca
Topics & Concepts
CreamingChemical engineeringSurface tensionCoalescence (physics)AdsorptionSunflower oilViscosityChemistryMaterials scienceEmulsionOrganic chemistryThermodynamicsComposite materialPhysicsAstrobiologyBiochemistryEngineeringAdvanced Cellulose Research StudiesPickering emulsions and particle stabilizationProteins in Food Systems