Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension
Yuying Hu, Ben Yu, Lufeng Wang, David Julian McClements, Chunmei Li
Topics & Concepts
DextrinEmulsionChemistryWhey proteinFood scienceOrganic chemistryStarchProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes