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

Article ID Journal Published Year Pages File Type
4983790 Food Hydrocolloids 2017 30 Pages PDF
Keywords
β-LactoglobulinInteractionEmulsionsInterfacial propertiesdipalmitoyl phosphatidylcholineFibrils
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)
Authors
Zhiming Gao, Ying Huang, Junjun Zhao, Xiaolin Yao, Ke Zhang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O. Phillips, Hao Yang,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
β-Lactoglobulin
Interaction
Emulsions
Interfacial properties
dipalmitoyl phosphatidylcholine
Fibrils
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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