Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes
Qian Wang, Min‐Hsiung Pan, Yi‐Shiou Chiou, Zhenshun Li, Baomiao Ding
Topics & Concepts
EmulsionDispersityZeta potentialSurface tensionChemistryWhey proteinChromatographyWhey protein isolateChemical engineeringPolymer chemistryOrganic chemistryThermodynamicsNanoparticlePhysicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes