Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins
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DOI: 10.1016/j.foodhyd.2018.04.004
Abstract: Abstract Emulsions stabilized by surface active particles are becoming an attractive alternative to conventional surfactant-stabilized emulsions. Biobased, environmentally friendly, and edible particles are particularly interesting for applications in foods, agriculture, and consumer products. Previously, water… read more here.
Keywords: continuous emulsions; zein particles; oil continuous; water ... See more keywords