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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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| 出版年: | Membranes (Basel) |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2017
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| 主題: | |
| オンライン･アクセス: | 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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