Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type
Zelong Liu, Mengmeng Zhao, Qayyum Shehzad, Jing Wang, Baoguo Sun
Topics & Concepts
EmulsionCreamingChemical engineeringAdsorptionChemistryZeta potentialColloidParticle sizeSodium CaseinateOil dropletChromatographyDispersityParticle (ecology)Materials scienceOrganic chemistryNanoparticleGeologyEngineeringOceanographyPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems