Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions
Yinyue Yang, Yinyue Yang, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang, Yanjun Yang, Cuihua Chang
Topics & Concepts
EmulsionMicrostructureRhamnolipidCoalescence (physics)Chemical engineeringRheologyPulmonary surfactantMaterials scienceAqueous two-phase systemParticle sizeStabilizer (aeronautics)Phase (matter)ChemistryChromatographyComposite materialOrganic chemistryAstrobiologyPhysicsBacteriaEngineeringGeneticsMechanical engineeringBiologyPseudomonas aeruginosaProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes