Interfacial freeze-thaw stability of Pickering emulsions stabilized by sodium Caseinate-modified solid lipid particles: Influence of lipid crystalline structure and polymorphic transitions
Qi Jiang, Xin Luo, Lin Li, Bing Li, Xia Zhang
Topics & Concepts
CrystallizationZeta potentialChemical engineeringCrystal habitViscosityParticle sizeParticle (ecology)RheologyAdsorptionMaterials scienceCrystal (programming language)Morphology (biology)CrystallographyChemistryPhysical chemistryNanotechnologyComposite materialNanoparticleOceanographyProgramming languageGeologyBiologyComputer scienceGeneticsEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsFood Chemistry and Fat Analysis