Emulsion gels with different proteins at the interface: Structures and delivery functionality
Yao Lu, Yanhui Zhang, Fang Yuan, Yanxiang Gao, Like Mao
Topics & Concepts
Whey protein isolateEmulsionWhey proteinChemistryChromatographySwellingRheologyChemical engineeringCaroteneMaterials scienceFood scienceBiochemistryComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition