Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze–thaw tolerance
Tao Wang, Fangsi Li, Hao Zhang, Wei Feng, Ren Wang
Topics & Concepts
RheologyMaterials scienceChemical engineeringPhase (matter)NanoparticleDual (grammatical number)ChemistryNanotechnologyComposite materialOrganic chemistryLiteratureEngineeringArtProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis