Engineering stable gels: Whey protein isolate microgel-induced complexation with β-cyclodextrin in high internal phase emulsion gel
Akhunzada Bilawal, Muhammad Ishfaq, Shah Zareen, Zhanmei Jiang, Juncai Hou
Topics & Concepts
EmulsionCyclodextrinChemistryWhey protein isolatePhase (matter)ChromatographyWhey proteinChemical engineeringOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes