Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

Although natural emulsifiers often have many drawbacks when used alone, their emulsifying ability and stability can usually be improved unexpectedly when used in combination. In this study, monodisperse emulsions stabilized by combining two natural protein emulsifiers, i.e., whey protein isolate (WP...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiao, Yan, Zhao, Yuntai, Chang, Ying, Ma, Zhaoxiang, Kobayashi, Isao, Nakajima, Mitsutoshi, Neves, Marcos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9196885/
https://www.ncbi.nlm.nih.gov/pubmed/35711552
http://dx.doi.org/10.3389/fnut.2022.822053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9196885/
https://www.ncbi.nlm.nih.gov/pubmed/35711552
http://dx.doi.org/10.3389/fnut.2022.822053

Ejemplares similares