Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
Qun Yu, Hua Wu, Liuping Fan
Topics & Concepts
Homogenization (climate)RheologyEmulsionChemistryMaltodextrinCaseinZeta potentialAnalytical Chemistry (journal)Shear rateChemical engineeringParticle sizeColloidChromatographyMaterials scienceComposite materialNanotechnologyFood scienceOrganic chemistryNanoparticlePhysical chemistrySpray dryingEcologyEngineeringBiodiversityBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization