Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature

Published 2020 View Full Article

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Title
Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature
Authors
Keywords
Pickering emulsions, Water-in-oil emulsions, Polyphenols, Shear/process stability, Microgels, Viscosity
Journal
JOURNAL OF FOOD ENGINEERING
Volume 281, Issue -, Pages 109991
Publisher
Elsevier BV
Online
2020-02-27
DOI
10.1016/j.jfoodeng.2020.109991

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