Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions
Raquel Costa Chevalier, Andresa Gomes, Rosiane Lopes Cunha
Topics & Concepts
Whey protein isolateAqueous solutionSurface tensionEmulsionAqueous two-phase systemChemical engineeringChemistryViscosityCoalescence (physics)Phase (matter)ChromatographyMaterials scienceWhey proteinOrganic chemistryThermodynamicsAstrobiologyEngineeringPhysicsComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes