Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
2. AVEBE, Prins Hendrikplein 20, 9641 GK Veendam, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la401314a
Reference41 articles.
1. Protein-stabilized emulsions
2. Flocculation of protein-stabilized oil-in-water emulsions
3. Maximum disjoining pressure in protein stabilized concentrated oil-in-water emulsions
4. Adsorption of protein and the stability of emulsions
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