Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

Published 2020 View Full Article

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Title
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies
Authors
Keywords
Globular proteins, Soft particles, Pickering emulsions, Emulsification performance, Interfacial stabilization, High internal phase emulsions (HIPEs), Structural stability
Journal
FOOD HYDROCOLLOIDS
Volume 103, Issue -, Pages 105664
Publisher
Elsevier BV
Online
2020-01-18
DOI
10.1016/j.foodhyd.2020.105664

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