Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate-Reference-Cited by-同舟云学术

Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate

Published:2023-02 Issue: Volume:51 Page:102214
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kim Yun Jeong,Kim Bum-Keun,Lee Min Hyeock^ORCID

Funder

Kyung Hee University

Korea Food Research Institute

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference48 articles.

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4. Pickering nanoemulsions: An overview of manufacturing processes, formulations, and applications;Gauthier;JCIS Open,2021

5. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features;Gomes;Colloids and Surfaces B: Biointerfaces,2018

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