Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization
Zahra Allahdad, Stéphane Salmieri, Monique Lacroix
Topics & Concepts
Whey protein isolateEmulsionChemical engineeringWhey proteinComposite numberChemistryViscosityBeta-lactoglobulinThermal stabilitySonicationParticle sizeHomogenization (climate)ChromatographyMaterials scienceOrganic chemistryComposite materialBiodiversityBiologyEcologyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization