Erratum to “Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking” (Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking (2015) 127 (96–104), (S0927776515000363), (10.1016/j.colsurfb.2015.01.029));Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

Colloids and Surfaces B: Biointerfaces

Volumn 127, Issue , 2015, Pages 96-104

  Wu, Jiande ^a   Shi, Mengxuan ^a   Li, Wei ^a   Zhao, Luhai ^a   Wang, Ze ^a   Yan, Xinzhong ^a   Norde, Willem ^a,b   Li, Yuan ^a  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Heat resistant protein particles; Pickering emulsions; Thermal cross linking; Whey protein nanoparticle

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; NANOPARTICLES; OSTWALD RIPENING;

CONFOCAL LASER SCANNING MICROSCOPY; O/W PICKERING EMULSIONS; PICKERING EMULSIONS; PROTEIN PARTICLES; THERMAL CROSSLINKING; WATER CONTACT ANGLE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PROTEINS;

MILK PROTEIN; NANOPARTICLE; SODIUM CHLORIDE; WATER; CROSS LINKING REAGENT; EMULSION; OIL; WHEY PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); CONFOCAL LASER MICROSCOPY; CONTACT ANGLE; CONTROLLED STUDY; CROSS LINKING; EMULSION; HEATING; HYDROPHOBICITY; IONIC STRENGTH; ISOELECTRIC POINT; PARTICLE SIZE; PH; PHASE TRANSITION; PICKERING EMULSION; PROTEIN DENATURATION; SURFACE PROPERTY; TURBIDITY; WETTABILITY; CHEMISTRY; CONFOCAL MICROSCOPY; OSMOLARITY; STATIC ELECTRICITY; TEMPERATURE;

CROSS-LINKING REAGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, CONFOCAL; NANOPARTICLES; OILS; OSMOLAR CONCENTRATION; STATIC ELECTRICITY; TEMPERATURE; WATER; WETTABILITY; WHEY PROTEINS;

EID: 84922364827     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2019.05.076     Document Type: Erratum

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