Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability
Kefan Ouyang, Hexiang Xie, Yufeng Wang, Meng Wai Woo, Qian Chen, Sixing Lai, Hua Xiong, Qiang Zhao
Topics & Concepts
EmulsionPhosphoric acidChemistryChemical engineeringWhey proteinChromatographyBiochemistryOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis