Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size
Asieh Habibi, Chaitali Dekiwadia, Stefan Kasapis, Tuyen Truong
Topics & Concepts
EmulsionParticle sizeWhey proteinRheologyMaterials scienceParticle (ecology)Fraction (chemistry)Texture (cosmology)Whey protein isolateChromatographyPhase (matter)Chemical engineeringFabricationChemistryComposite materialOrganic chemistryComputer sciencePathologyArtificial intelligenceImage (mathematics)OceanographyEngineeringAlternative medicineGeologyMedicineFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality