Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

Droplet-stabilized emulsions (DSEs) were made from oil droplets coated with whey protein microgel (WPM) particles. The WPM particles with z-average hydrodynamic diameters of 270.9 ± 4.7 and 293.8 ± 6.7 nm were obtained by heating whey proteins with 10 mM phosphate buffer, pH 5.9 (-PB) and no buffer...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Langmuir 2019-09, Vol.35 (37), p.12017-12027
Hauptverfasser:	Cheng, Lirong, Ye, Aiqian, Hemar, Yacine, Gilbert, Elliot Paul, de Campo, Liliana, Whitten, Andrew E, Singh, Harjinder
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!