Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties
Paula Kiyomi Okuro, Andresa Gomes, Rosiane Lopes Cunha
Topics & Concepts
LecithinWhey protein isolateRheologyChemical engineeringZeta potentialEmulsionWaxChemistrySurface tensionParticle sizeChromatographyMaterials scienceWhey proteinOrganic chemistryComposite materialNanoparticleThermodynamicsEngineeringPhysicsFood Chemistry and Fat AnalysisProteins in Food SystemsSurfactants and Colloidal Systems