Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems
Yifu Chu, Wendy V. Wismer, Hongbo Zeng, Lingyun Chen
Topics & Concepts
BiopolymerEmulsionChemical engineeringWhey proteinFlocculationChemistryAdsorptionPolysaccharideWhey protein isolateCoalescence (physics)Protein adsorptionOil dropletRheologyMoleculeChromatographyMaterials sciencePolymerOrganic chemistryAstrobiologyPhysicsEngineeringComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis