Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels
Kaiyue Cen, Xi Yu, Chengcheng Gao, Xiao Feng, Xiaozhi Tang
Topics & Concepts
Materials scienceRheologyEmulsionChemical engineeringViscoelasticityOleic acidRapeseedOil dropletDynamic mechanical analysisZeta potentialVegetable oilNanoparticleComposite materialPolymerChemistryFood scienceNanotechnologyBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis