Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release
Jinning Liu, Mahesh Kharat, Yunbing Tan, Hualu Zhou, Jorge L. Muriel Mundo, David Julian McClements
Topics & Concepts
CrystallizationChemical engineeringSucroseWhey protein isolateSwellingChemistryOil dropletPulmonary surfactantPhase (matter)Osmotic pressureChromatographyMaterials scienceEmulsionWhey proteinFood scienceOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis