Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pH
Beibei Zhou, Stephan Drusch, Sean A. Hogan
Topics & Concepts
ThixotropyRheologyRheometryCreamingShear thinningMaterials scienceViscosityShear rateWhey protein isolateChromatographyApparent viscosityChemistryChemical engineeringWhey proteinComposite materialEmulsionBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes