Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments
Arne M.R. Huyst, Paul Van der Meeren, Joëlle A.J. Housmans, Margarita Monge‐Morera, Frédéric Rousseau, Joost Schymkowitz, Jan A. Delcour
Topics & Concepts
CreamingEmulsionOvalbuminChemistryCentrifugationChromatographyCoalescence (physics)TrypsinOil dropletEnzymeBiochemistryPhysicsImmunologyAstrobiologyBiologyImmune systemProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis