Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature
Xiaolong Li, Wenjie Liu, Baocai Xu, Bao Zhang
Topics & Concepts
Materials scienceIonic strengthDynamic mechanical analysisChemical engineeringNanoparticleEmulsionPhase (matter)FlocculationOil dropletChromatographyComposite materialChemistryPolymerNanotechnologyOrganic chemistryAqueous solutionEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis