Development of pH-responsive emulsions stabilized by whey protein fibrils
Fengzhan Cui, David Julian McClements, Xuebo Liu, Fuguo Liu, To Ngai
Topics & Concepts
Whey protein isolateWhey proteinChemistryChemical engineeringIonic strengthCoalescence (physics)EmulsionGlobular proteinHydrogen bondDenaturation (fissile materials)Phase (matter)Hydrophobic effectOil dropletBeta-lactoglobulinAqueous two-phase systemAqueous solutionChromatographyCrystallographyMoleculeOrganic chemistryNuclear chemistryPhysicsEngineeringAstrobiologyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis