Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
Ruiling Li, Hui Xue, Binghong Gao, Huilan Liu, Tianfeng Han, Xiaobo Hu, Yonggang Tu, Yan Zhao
Topics & Concepts
EmulsionOil dropletChemistryChemical engineeringOvalbuminParticle sizeSunflower oilOrganic chemistryFood scienceBiologyImmune systemEngineeringPhysical chemistryImmunologyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis