The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

Published 2018 View Full Article

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Title
The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions
Authors
Keywords
Whey protein microgels, Caseins, Emulsion, Heat-stability, Gelation
Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 563, Issue -, Pages 217-225
Publisher
Elsevier BV
Online
2018-12-06
DOI
10.1016/j.colsurfa.2018.12.001

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