Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin
Enrique Flores‐Andrade, Zaira Allende-Baltazar, Paola E. Sandoval-González, Maribel Jiménez‐Fernández, César I. Beristain, L.A. Pascual-Pineda
Topics & Concepts
Gum arabicChemistrySoy proteinWhey protein isolateEnthalpyWhey proteinSurface tensionChromatographyLecithinParticle sizeDispersityChemical engineeringOil dropletFood scienceEmulsionOrganic chemistryThermodynamicsPhysical chemistryPhysicsEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization