| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2079760 | Current Opinion in Food Science | 2015 | 16 Pages |
Abstract
- Particle and microgel stabilized emulsions have received increasing research interest.
- Oleosins can both stabilize emulsions and prevent oxidation.
- Whey protein microgel stabilizers can be made using standard dairy processes.
- Novel food dispersions are poised for broader commercial use in the food industry.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Marilyn Rayner,