Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH

Authors

Keywords

Ovalbumin, Emulsification property, Interfacial stabilization, Pickering stabilizer, High internal phase emulsions (HIPEs)

Journal

Volume 103, Issue -, Pages 105694

Publisher

Elsevier BV

Online

2020-01-24

DOI

10.1016/j.foodhyd.2020.105694

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