Phase behavior, physicochemical and rheological characteristics of low oil phase Pickering emulsion gels stabilized by whey protein isolate-γ-oryzanol aggregated particles: Roles of pH and temperature
Meng Li, Heyang Xu, Yue Zhao, Jinzhe Li, Zhanmei Jiang, Mingzhe Pan
Topics & Concepts
RheologyEmulsionPhase (matter)Chemical engineeringWhey protein isolateWhey proteinPickering emulsionChemistryChromatographyMaterials scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems