Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature
Morfo Zembyla, Aris Lazidis, Brent S. Murray, Anwesha Sarkar
Topics & Concepts
Coalescence (physics)Shear rateEmulsionWhey proteinChemistryAqueous two-phase systemWhey protein isolateChemical engineeringParticle sizeOil dropletAqueous solutionShear thinningViscosityChromatographyMaterials scienceComposite materialOrganic chemistryEngineeringAstrobiologyPhysical chemistryPhysicsPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems