Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion
Zelong Liu, Zhenyu Cao, Mengmeng Zhao, Huijuan Zhang, Jing Wang, Baoguo Sun
Topics & Concepts
CreamingEmulsionFlocculationXanthan gumChemistryChromatographyCoalescence (physics)Oil dropletChemical engineeringColloidViscosityParticle sizeMaterials scienceRheologyComposite materialOrganic chemistryPhysicsEngineeringPhysical chemistryAstrobiologyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis