Pectin degree of esterification influences rheology and digestibility of whey protein isolate-pectin stabilized bilayer oil-in-water nanoemulsions
Kunal Kadiya, Supratim Ghosh
Topics & Concepts
PectinWhey protein isolateChemistryEmulsionOil dropletChemical engineeringRheologyChromatographyWhey proteinBilayerPhase (matter)Surface chargeViscosityOrganic chemistryMaterials scienceFood scienceMembraneBiochemistryComposite materialPhysical chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications