A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Topics & Concepts
EmulsionChemistryWhey protein isolateZeta potentialChromatographyViscosityDispersion (optics)Chemical engineeringLipid oxidationOil dropletAdsorptionChemical stabilityParticle sizeSodium CaseinateWhey proteinAntioxidantOrganic chemistryMaterials scienceNanoparticlePhysical chemistryEngineeringComposite materialOpticsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis