Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes
Qiaomei Zhu, Wei Wei, Lujia Zhang, Jing Meng, Wenjie Sui, Tao Wu, Jinlong Li, Ping Wang, M. Zhang
Topics & Concepts
Whey protein isolateEmulsionRheologyWhey proteinChromatographyPulmonary surfactantChemistryViscosityChemical engineeringParticle sizeOil dropletMaterials scienceOrganic chemistryComposite materialBiochemistryEngineeringPhysical chemistryProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications