Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin
Mar Vall-llosera, Flemming Jessen, Pauline Henriet, Rodolphe Marie, Mastaneh Jahromi, Jens J. Sloth, Mohammad Amin Mohammadifar, Heidi Olander Petersen, Bo M. Jørgensen, Federico Casanova
Topics & Concepts
Differential scanning calorimetryEmulsionGelatinThermal stabilityMaterials scienceParticle sizeDenaturation (fissile materials)Surface tensionScanning electron microscopeChemical engineeringChromatographyAnalytical Chemistry (journal)ChemistryNuclear chemistryComposite materialOrganic chemistryThermodynamicsQuantum mechanicsEngineeringPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes