Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
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DOI: 10.1016/j.jfoodeng.2017.10.006
Abstract: Abstract Soluble (SC) and insoluble (IC) complexes were obtained from interacting whey protein concentrate-gum Arabic, at pH of 4.0, using biopolymer mass ratios of 2:1 and 3:1, respectively. Particles (SPT) were produced from IC and… read more here.
Keywords: double emulsions; soluble insoluble; protein concentrate; whey protein ... See more keywords