Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates
Wenqi Cao, Linfan Shi, Gengxin Hao, Jun Chen, Wuyin Weng
Topics & Concepts
EmulsionCreamingChemistryGelatinChromatographyCoalescence (physics)Chemical engineeringHydrolysateFlocculationParticle sizeHydrolysisOrganic chemistryPhysical chemistryEngineeringPhysicsAstrobiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides