Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions

Soft Matter

Volumn 10, Issue 36, 2014, Pages 6941-6954

  Destribats, Mathieu ^a,c   Rouvet, Martine ^b   Gehin Delval, Cécile ^b   Schmitt, Christophe ^b   Binks, Bernard P ^a  

^a UNIVERSITY OF HULL   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c L ORÉAL RECHERCHE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AGGREGATES; CHARGED PARTICLES; EMULSIFICATION; EMULSIONS; FLOCCULATION; GELS; MONOLAYERS; OILS AND FATS; PROTEINS; SCANNING ELECTRON MICROSCOPY;

CRYO-SCANNING ELECTRON MICROSCOPY; DIRECT VISUALIZATION; INTERFACIAL ADSORPTION; LIMITED COALESCENCES; OIL-IN-WATER EMULSIONS; PARTICLE ARRANGEMENTS; PARTICLE MONOLAYERS; SUB-MICRON PARTICLES;

DROPS;

EMULSION; INORGANIC SALT; MILK PROTEIN; OIL; POLYMER; TRIACYLGLYCEROL; WATER; WHEY PROTEIN;

ADSORPTION; CELL MEMBRANE; CHEMISTRY; CRYOELECTRON MICROSCOPY; EMULSION; METABOLISM; OPTICS; PH; PROTEIN CONFORMATION; SALINITY; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY;

ADSORPTION; CELL MEMBRANE; CRYOELECTRON MICROSCOPY; EMULSIONS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, TRANSMISSION; MILK PROTEINS; OILS; OPTICS AND PHOTONICS; POLYMERS; PROTEIN CONFORMATION; SALINITY; SALTS; TEMPERATURE; TRIGLYCERIDES; WATER;

EID: 84906663406     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c4sm00179f     Document Type: Article

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