Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins
Yeon‐Ji Jo, Yifu Chu, Lingyun Chen
Topics & Concepts
CreamingEmulsionChemical engineeringSonicationHomogeneousParticle sizeMaterials scienceAdsorptionPea proteinViscosityOil dropletRheologyParticle (ecology)Texture (cosmology)Phase (matter)ChemistryChromatographyFood scienceComposite materialOrganic chemistryThermodynamicsOceanographyEngineeringGeologyComputer sciencePhysicsArtificial intelligenceImage (mathematics)Proteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis