Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types
Ying Wang, Ruohui Lin, Ziye Song, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang, Yuanfa Liu
Topics & Concepts
EmulsionCrystallizationWhey protein isolateLecithinChemistryWhey proteinSoybean oilChromatographyChemical engineeringViscosityMaterials scienceFood scienceOrganic chemistryEngineeringComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsFreezing and Crystallization Processes