Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
Iftikhar Hussain Badar, Ziyi Wang, Fangda Sun, Xiufang Xia, Qian Chen, Qian Liu, Baohua Kong, Haotian Liu, Haotian Liu
Topics & Concepts
CreamingChemistryPickering emulsionEmulsionSauter mean diameterParticle sizeOil dropletScanning electron microscopeApparent viscosityDispersion (optics)ChromatographyRheologyMaterials scienceAnalytical Chemistry (journal)Composite materialOrganic chemistryOpticsPhysicsPhysical chemistryThermodynamicsNozzleProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties