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...

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主要な著者:	Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves
フォーマット:	Artigo
言語:	Inglês
出版事項:	Frontiers Media S.A. 2022-05-01
シリーズ:	Frontiers in Nutrition
主題:	formation stability microchannel monodisperse emulsion mixed protein
オンライン･アクセス:	https://www.frontiersin.org/articles/10.3389/fnut.2022.822053/full
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