Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability
Hui Zhang, Ting Zhang, Shanglin Li, Jian Guo, Longxiang Li, Chunmei Liu, Yajuan Li, Jingbo Liu, Zhiyang Du, Meng Yang
Topics & Concepts
Pickering emulsionEgg whiteInterface (matter)Phase (matter)Chemical engineeringWhite (mutation)Materials scienceChemistryEngineeringEmulsionFood scienceOrganic chemistryBiochemistryContact angleSessile drop techniqueGeneProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis