Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.

Destribats, Mathieu; Rouvet, Martine; Gehin-Delval, Cécile; Schmitt, Christophe; Binks, Bernard P

Destribats, Mathieu; Rouvet, Martine; Gehin-Delval, Cécile; Schmitt, Christophe; Binks, Bernard P.

Affiliation

Destribats M; Surfactant & Colloid Group, Department of Chemistry, University of Hull, Hull. HU6 7RX, UK. b.p.binks@hull.ac.uk.

Soft Matter ; 10(36): 6941-54, 2014 Sep 28.

Article in En | MEDLINE | ID: mdl-24675994

Subject(s)

Emulsions/chemistry; Milk Proteins/chemistry; Adsorption; Cell Membrane/metabolism; Cryoelectron Microscopy; Hydrogen-Ion Concentration; Microscopy, Electron, Transmission; Oils/chemistry; Optics and Photonics; Polymers/chemistry; Protein Conformation; Salinity; Salts/chemistry; Temperature; Triglycerides/chemistry; Water/chemistry; Whey Proteins

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Emulsions / Milk Proteins Language: En Journal: Soft Matter Year: 2014 Document type: Article Affiliation country: United kingdom Country of publication: United kingdom

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