Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems

Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we inv...

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Detalles Bibliográficos
Autores principales: Güell, Carme, Ferrando, Montserrat, Trentin, Alexandre, Schroën, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5489853/
https://www.ncbi.nlm.nih.gov/pubmed/28346335
http://dx.doi.org/10.3390/membranes7020019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5489853/
https://www.ncbi.nlm.nih.gov/pubmed/28346335
http://dx.doi.org/10.3390/membranes7020019

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