Performance of oil-in-water emulsions stabilized by different types of surface-active components
Bruna Barbon Paulo, Izabela Dutra Alvim, Gary A. Reineccius, Ana Silvia Prata
Topics & Concepts
EmulsionSurface tensionWhey protein isolateChemistryChemical engineeringOil dropletChromatographyWhey proteinOrganic chemistryThermodynamicsEngineeringPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes