Rheology of water-in-water emulsions: Caseinate-pectin and caseinate-alginate systems
Alicia Maestro, José M. Gutiérrez, Esther Santamaría, C. González
Topics & Concepts
InterphaseSurface tensionEmulsionRheologyViscosityChemical engineeringMaterials sciencePectinPhase (matter)ChemistryComposite materialThermodynamicsOrganic chemistryFood scienceEngineeringPhysicsGeneticsBiologyProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications