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Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we inv...
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| Pubblicato in: | Membranes (Basel) |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5489853/ https://ncbi.nlm.nih.gov/pubmed/28346335 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/membranes7020019 |
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