Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate
Farhad Alavi, Lingyun Chen, Zahra Emam‐Djomeh
Topics & Concepts
Sodium hexametaphosphateChemistryChemical engineeringEmulsionAqueous two-phase systemAqueous solutionOil dropletSodiumOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis