Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions
Beibei Zhou, Stephan Drusch, Sean A. Hogan
Topics & Concepts
RheologyWhey protein isolateViscoelasticityEmulsionMaterials scienceDenaturation (fissile materials)TribologyChemical engineeringPhase (matter)Whey proteinDynamic mechanical analysisDestabilisationComposite materialChemistryChromatographyOrganic chemistryPolymerSocial psychologyEngineeringPsychologyProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes