Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent
Qiwei Du, Jinjing Tang, Mingjiang Xu, Fei Lyu, Jianyou Zhang, Yue Qiu, Jianhua Liu, Yuting Ding
Topics & Concepts
MaltodextrinEmulsionWhey protein isolateChemistryDispersityFood scienceChromatographyParticle sizeViscosityApparent viscosityWater activityWhey proteinMaterials scienceWater contentOrganic chemistrySpray dryingEngineeringGeotechnical engineeringPhysical chemistryComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization