Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages
Yuxi Ling, Le Cheng, Xue Bai, Ziqi Li, Jie Dai, Difeng Ren
Topics & Concepts
EmulsionZeta potentialRheologyApparent viscosityFood scienceMealChemistryParticle sizeHomogenization (climate)ViscosityMaterials scienceChromatographyComposite materialBiochemistryBiologyNanoparticleNanotechnologyBiodiversityEcologyPhysical chemistryProteins in Food SystemsNuts composition and effectsPolysaccharides Composition and Applications