Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

LWT

Volumn 76, Issue , 2017, Pages 1-8

  Gao, Zhiming ^a   Zhao, Junjun ^a   Huang, Ying ^a   Yao, Xiaolin ^a   Zhang, Ke ^a   Fang, Yapeng ^a   Nishinari, Katsuyoshi ^a   Phillips, Glyn O ^a   Jiang, Fatang ^a   Yang, Hao ^b  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b WUHAN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Anisotropic particles; Emulsion stability; Pickering emulsion; Protein fibrils; Lactoglobulin

Indexed keywords

AGGREGATES; ANISOTROPY; DROPS; EMULSIONS; FLUORESCENCE MICROSCOPY; FOOD STORAGE; OILS AND FATS; OSTWALD RIPENING; PROTEINS;

ANISOTROPIC PARTICLES; EMULSION STABILITY; LACTOGLOBULIN; PICKERING EMULSIONS; PROTEIN FIBRILS;

EMULSIFICATION;

EID: 84993995808     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.10.038     Document Type: Article

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