Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 245-251

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

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b WUHAN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Dipalmitoyl phosphatidylcholine; Emulsions; Fibrils; Interaction; Interfacial properties; Lactoglobulin

Indexed keywords

EMULSIFICATION; EMULSIONS; PARTICLE SIZE; PHASE INTERFACES;

DIPALMITOYL PHOSPHATIDYLCHOLINE; FIBRIL; INTERACTION; INTERACTION MODES; INTERFACIAL PROPERTY; LACTOGLOBULIN; OIL-WATER INTERFACE; PICKERING EMULSIONS; PROTEIN FIBRILS; Β-LACTOGLOBULIN;

VISCOELASTICITY;

EID: 85016806131     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.028     Document Type: Article

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