High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier
Matheus A.S. Santos, Larissa Ribas Fonseca, Paula Kiyomi Okuro, Rosiane Lopes Cunha
Topics & Concepts
EmulsionChemistryQuercetinAntioxidantAqueous two-phase systemChemical engineeringColloidPhase (matter)ViscosityAqueous solutionSurface tensionVolume fractionLipid oxidationChromatographyOrganic chemistryMaterials sciencePhysicsPhysical chemistryEngineeringComposite materialQuantum mechanicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes