2021peer-reviewed118 citations
Development of pH-responsive emulsions stabilized by whey protein fibrils
Fengzhan Cui, David Julian McClements, Xuebo Liu, Fuguo Liu, To Ngai
Food Hydrocolloids
Concepts
Whey protein isolateWhey proteinChemistryChemical engineeringIonic strengthCoalescence (physics)EmulsionGlobular protein