The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics
Ting Zhang, Shanglin Li, Meng Yang, Yajuan Li, Sitong Ma, Hui Zhang, Longxiang Li, Xuanting Liu, Jingbo Liu, Zhiyang Du
Topics & Concepts
KineticsPickering emulsionChemistryAmphiphileHydrophobic effectHydrogen bondChemical engineeringRaman spectroscopyBiophysicsEgg whitePhase (matter)Organic chemistryEmulsionMoleculePolymerCopolymerBiologyEngineeringOpticsPhysicsQuantum mechanicsProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis