Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures
Mayumi Silva, Anh Thi Hong Bui, Durga Dharmadana, Bogdan Zisu, Jayani Chandrapala
Topics & Concepts
Whey proteinWhey protein isolateCaseinChemistryEmulsionFood scienceChromatographyParticle sizeRheologyDigestion (alchemy)Milk proteinMicrostructureChemical engineeringMaterials scienceBiochemistryCrystallographyPhysical chemistryComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization