Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

Food and Function

Volumn 9, Issue 2, 2018, Pages 982-990

  Zamani, Somayeh ^a   Malchione, Nicholas ^a   Selig, Michael J ^a   Abbaspourrad, Alireza ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COALESCENCE; DIGITAL STORAGE; DROPS; EMULSIFICATION; EMULSIONS; GELS; PHASE SEPARATION; PROTEINS; SCANNING ELECTRON MICROSCOPY; STABILITY; VEGETABLE OILS; VISCOELASTICITY; YIELD STRESS;

COMPLEX MODULUS; CRITICAL STRESS; CRYO-SCANNING ELECTRON MICROSCOPY; DROPLET COALESCENCE; HIGH INTERNAL PHASE EMULSIONS; PRIMARY MECHANISM; VISCOELASTIC PROPERTIES; WHEY PROTEIN ISOLATE;

PARTICLE SIZE;

CORN OIL; EMULSIFYING AGENT; POLYSORBATE; WHEY PROTEIN;

CHEMISTRY; EMULSION; FLOW KINETICS; GEL; PARTICLE SIZE; PH;

CORN OIL; EMULSIFYING AGENTS; EMULSIONS; GELS; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; POLYSORBATES; RHEOLOGY; WHEY PROTEINS;

EID: 85042495654     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo01800b     Document Type: Article

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